Latvian Rupjmaize Dense Bread (Print-Friendly)

A dense, flavorful rye loaf with caraway, featuring a rich crust and moist crumb for robust taste and texture.

# 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 (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 It:

01 - Combine warm water, molasses or honey, and active dry 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 dough is smooth and elastic but still sticky.
04 - Shape dough into a ball and place in an oiled bowl. Cover with plastic wrap or a damp cloth and leave to 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 a parchment-lined baking tray or greased loaf pan.
06 - Cover the shaped loaf and let it rise for 45 to 60 minutes until puffy.
07 - Preheat the oven to 425°F (220°C).
08 - Dust the loaf top with rye flour and optionally score with a sharp knife.
09 - Bake in the center of the oven for 45 to 50 minutes until deeply browned and hollow sounding when tapped.
10 - Transfer to a wire rack to cool completely before slicing. For best flavor, slice and toast before serving.

# Expert Advice:

01 -
  • The long overnight rise develops a depth of flavor that no quick bread can match, making every slice taste like it holds stories.
  • Caraway seeds add an unexpected warmth that makes this bread taste equally at home with butter, smoked fish, or dark soups.
  • Once you master this, you'll understand why Latvian families have been baking it the same way for generations.
02 -
  • The dough will be stickier than you think is right for bread, but rye has different gluten structure than wheat—trust it and don't add extra flour.
  • Skipping or shortening the long overnight rise means you'll miss out on the complex, slightly tangy flavor that makes this bread special.
  • If your loaf seems dense after baking, your dough likely didn't rise enough or your oven temperature was off—test with an oven thermometer next time.
03 -
  • If you want to intensify the caraway flavor, lightly toast the seeds in a dry pan for a minute before adding them to the dough—this wakes up their natural oils.
  • Use an instant-read thermometer to check doneness: the internal temperature should reach 95–97°C (203–207°F) when the loaf is fully baked.
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