Latvian Rupjmaize dense bread (Printable)

A dense, flavorful Latvian rye loaf with caraway seeds and a crunchy crust, great for toasting or hearty meals.

# What You’ll Need:

→ Bread Dough

01 - 4 cups dark rye flour
02 - 3/4 cup bread flour
03 - 1 packet (7 g) active dry yeast
04 - 1 1/2 cups warm water (about 105°F)
05 - 2 tablespoons molasses or dark honey
06 - 2 teaspoons salt
07 - 2 teaspoons caraway seeds
08 - 1 tablespoon vegetable oil plus extra for greasing

→ For Baking

09 - Additional rye flour for dusting

# Directions:

01 - Combine warm water, molasses or honey, and yeast in a large bowl. Stir gently and let stand for 10 minutes until foamy.
02 - Add rye flour, bread flour, salt, and caraway seeds to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
03 - Drizzle in vegetable oil and knead the dough by hand or with a dough hook for 5 to 7 minutes until smooth and elastic, keeping in mind the dough remains sticky.
04 - Shape dough into a ball, lightly oil a large bowl, place dough inside, cover, and let rise at room temperature for 12 to 16 hours until doubled in size.
05 - Punch down the dough and transfer to a floured surface. Shape into a round or oval loaf and place on parchment-lined baking sheet or greased loaf pan.
06 - Cover the dough and allow it to rise for 45 to 60 minutes until puffy.
07 - Preheat the oven to 425°F.
08 - Dust the top of the loaf with rye flour and optionally score with a sharp knife.
09 - Bake in the oven’s center for 45 to 50 minutes until the crust is deeply browned and the loaf sounds hollow when tapped on the bottom.
10 - Remove from oven and cool completely on a wire rack before slicing. Toast slices before serving for optimal flavor.

# Expert Tips:

01 -
  • This bread stays moist for days, getting better as it ages, unlike many homemade loaves that dry out quickly.
  • The long, slow rise builds flavors that feel almost mysterious—caraway and molasses become whispers rather than shouts.
  • One loaf feeds you through toast, open-faced sandwiches, and those moments when you just need good bread and butter.
02 -
  • Rye dough is stickier than wheat dough by nature—this isn't a mistake, it's what creates that moist, tender crumb, so trust the process even when it feels wrong.
  • The long overnight rise isn't optional; it's where rupjmaize gets its depth, so patience here pays dividends in flavor and texture that rush baking simply cannot deliver.
03 -
  • If your yeast doesn't foam in the first step, don't push forward—active yeast is essential, so start fresh with new packets.
  • The dough hook saves your arm from kneading, but hand-kneading this bread connects you to the process in a way worth experiencing at least once.
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