Rupjmaize (Latvian Dark Rye Bread)
In short: A dense, dark, slightly sweet and sour rye loaf made with scalded rye flour, molasses and caraway, the everyday bread of Latvia. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 16 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 185 kcal
Rupjmaize is Latvia's everyday bread: dense, dark, lightly sweet and sour, and scented with caraway. Traditional loaves are made with scalded rye flour and a sourdough starter, which gives a moist crumb and a long shelf life. This version uses a scald, a little bread flour for structure and a pinch of yeast, so it is reliable at home. Be patient and let the loaf cool completely before slicing, because rye needs time to set.
Instructions
- Mix the 300 g of rye flour, molasses and caraway in a large bowl. Pour in the boiling water and stir to a thick paste. Cover and cool to lukewarm, about 2 hours.
- Add the remaining rye flour, bread flour, sourdough starter, yeast, salt and oil. Mix with a wet spoon or hand for 3 minutes, until evenly combined. The dough will be sticky, more like thick paste than bread dough.
- Oil a 23 x 12 cm (9 x 5 in) loaf pan. Scrape in the dough and smooth the top with a wet spatula.
- Cover and let rise for 1 1/2 to 2 hours at room temperature, until the dough is about 1 cm (1/2 in) below the rim and fine cracks appear on top.
- Heat the oven to 200°C (400°F). Bake for 15 minutes, then lower to 180°C (350°F) and bake for 45 minutes more, until the loaf sounds hollow and reaches 96°C (205°F) inside.
- Brush the top with warm water, turn the loaf out, wrap it in a clean towel and cool completely for at least 12 hours before slicing.
Tips
- Do not slice early. Warm rye bread is gummy, and the crumb needs a night to set. Wrapped in a towel, the loaf keeps for 5 days and tastes better on day two.
- No starter? Use an extra 1/2 teaspoon of yeast and 1 tablespoon of cider vinegar. The flavor is less sour but still good.
Questions and answers
Why is my rye bread so dense?
Rye has very little gluten, so a dense, moist crumb is normal. A gummy loaf usually means it was underproofed or sliced while still warm.
Can I freeze rupjmaize?
Yes. Slice it first and freeze for up to 3 months. Toast the slices straight from frozen.
What do you serve with rye bread in Latvia?
It goes with soups, pickled vegetables and sauerkraut. Fried strips of rye bread rubbed with garlic, called ķiploku grauzdiņi, are a popular beer snack.
How long does it take to make Rupjmaize (Latvian Dark Rye Bread)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Rupjmaize (Latvian Dark Rye Bread)?
About 185 kcal per serving, with 5 g of protein, 37 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 37 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
