Latvian Rupjmaize Dense Bread (Printable)

Dense Latvian dark rye loaf with caraway seeds and a rich, hearty crust perfect for toasting.

# 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

# Step-by-Step Guide:

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 rye flour, bread flour, salt, and caraway seeds to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
03 - Drizzle vegetable oil into the dough and knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic; expect a sticky texture.
04 - Shape dough into a ball, oil a large bowl, place dough inside, cover with plastic wrap or damp towel, and let rise at room temperature for 12 to 16 hours until doubled.
05 - Punch down the risen 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 shaped dough and allow it to rise for 45 to 60 minutes until puffy.
07 - Set oven to 425°F (220°C) in preparation for baking.
08 - Dust the top of the loaf lightly with rye flour, optionally score with a sharp knife for decoration.
09 - Place loaf in the center of the oven and bake for 45 to 50 minutes until deeply browned and hollow-sounding when tapped underneath.
10 - Remove loaf from oven and cool completely on a wire rack. Slice and toast before serving for best flavor.

# Expert Tips:

01 -
  • It's a genuine Latvian loaf that transforms simple ingredients into something rich and complex, perfect for slicing thick and toasting golden.
  • The long overnight rise does most of the work for you, so you can fit baking into your real life without stress.
  • This bread keeps for days and freezes beautifully, meaning one baking session gives you weeks of morning toast and hearty sandwiches.
02 -
  • Rye dough is sticky by design—it's not a mistake, and adding extra flour will ruin the texture. If it feels impossible to work with, wet your hands instead of adding flour.
  • The overnight rise isn't optional; it's what gives rupjmaize its complex flavor and proper structure. Rushing this step gives you dense, flavorless bread.
  • Don't slice into the loaf until it's completely cool, even if the aroma is driving you wild. Warm bread is still cooking inside and will be gummy.
03 -
  • If your kitchen is cold, place the bowl of dough in your oven with just the light on—the gentle warmth speeds things up without overheating the dough.
  • A loaf pan gives you a more traditional shape, but baking on a sheet gives you more crust, which many people prefer for toasting and texture.
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