Latvian Rupjmaize Dense Rye (Printable)

A dense, flavorful Latvian rye loaf with caraway seeds, offering a robust crust and moist crumb for versatile use.

# 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

# How To Make:

01 - Combine warm water, molasses or honey, and yeast in a large bowl. Stir gently and let sit for 10 minutes until foamy.
02 - Add dark 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 by hand or with a dough hook for 5 to 7 minutes until smooth and elastic; expect the dough to remain sticky.
04 - Form 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, transfer to a lightly floured surface, and shape into a round or oval loaf. Place on a parchment-lined baking sheet or greased loaf pan.
06 - Cover and let the shaped dough rise for 45 to 60 minutes until puffy.
07 - Preheat oven to 425°F.
08 - Dust the top of the loaf with rye flour and optionally score the surface with a sharp knife.
09 - Bake the loaf in the center of the oven for 45 to 50 minutes until deeply browned and hollow-sounding when tapped underneath.
10 - Remove from oven and cool completely on a wire rack. Slice and toast before serving for best flavor.

# Top Suggestions:

01 -
  • The crust shatters when you bite into it, but the inside stays impossibly moist for days—no dry, crumbly rye bread here.
  • Caraway seeds give it an almost sweet undertone that makes people ask what spice you used, even though it's just that one ingredient doing all the work.
  • It's forgiving enough for a medium baker but impressive enough to make you feel like you've unlocked something special.
02 -
  • Rye dough feels nothing like wheat dough—stickier, less elastic, more demanding to knead—but that's exactly what creates the tender, open crumb this bread is known for.
  • The long overnight rise is non-negotiable if you want authentic flavor; shortcuts with commercial yeast and warm proofing boxes produce bread that tastes pleasant but hollow, missing the depth that makes this bread legendary.
  • Caraway seeds can overpower if you're not careful; starting with less and tasting a sample loaf is smarter than drowning your first attempt in them.
03 -
  • The sticky dough is your ally, not a mistake—rye flour has less gluten than wheat, so it naturally clings to your hands, and that's exactly what produces the tender crumb you're after.
  • Molasses matters more than you'd expect; don't substitute with honey unless you increase the amount slightly, because honey ferments differently and can make the bread taste thin and sweet rather than complex.
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