Rupjmaize (rupjmaize)

Latvia's dense, dark brown wholegrain rye bread, slightly sour, with notes of malt and caraway. It is the everyday bread of Latvia, served with butter, curd cheese or herring.

1 h 30
8 servings
Advanced
Budget-friendly
🇱🇻 Latvia

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Instructions

In a large bowl, dissolve the yeast in part of the lukewarm water, then add the molasses and malt.
Stir in the flours, salt and caraway seeds, then add the remaining water little by little. Rye dough is sticky, so don't try to knead it for long.
Cover and leave to rise for 2 hours at room temperature, until the dough has clearly swollen.
Dampen your hands, shape a round loaf or a block and place it in a greased tin or on a tray lined with baking paper.
Leave to rise for another hour, then make a few slashes on the surface with a wet knife.
Preheat the oven to 220 °C, bake for 10 minutes, then lower to 180 °C and continue for 50 minutes. The loaf should sound hollow when tapped. Let it cool completely before slicing.