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Dark Rye Bread (Rupjmaize)

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20 min
Prep
1 hr
Cook

Ingredients

  • 500 g (4 cups) dark rye flour
  • 300 ml (1 1/4 cups) warm water
  • 150 g (2/3 cup) active rye sourdough starter
  • 1 tbsp caraway seeds
  • 1 1/2 tsp salt
  • 2 tbsp molasses or dark syrup
  • 1 tbsp sunflower oil, for the tin

Method

  1. In a large bowl, combine the rye flour, warm water, sourdough starter, caraway seeds, salt and molasses, mixing until a thick, sticky dough forms.
  2. Cover the bowl and leave at room temperature for 4-6 hours, or until visibly risen and bubbly.
  3. Oil a loaf tin generously and transfer the dough into it, smoothing the top with a wet spoon.
  4. Cover and leave to rise for a further 1-2 hours until it has grown noticeably in the tin.
  5. Bake at 200°C (400°F) for 55-60 minutes, until a deep brown crust forms and the loaf sounds hollow when tapped on the base.
  6. Cool completely on a wire rack before slicing — at least 4 hours, ideally overnight.

Introduction: Rupjmaize is the soul of Latvian cuisine — a dense, dark, slightly sour rye bread made without any wheat flour, traditionally leavened with a rye sourdough starter.

Cultural Background: Rupjmaize is the soul of Latvian cuisine — a dense, dark, slightly sour rye bread made without any wheat flour, traditionally leavened with a rye sourdough starter. So central is this bread to national identity that it appears in folk songs, and no Latvian meal feels complete without a slice at the table.

Tips: Rye dough is naturally sticky and will not develop gluten like wheat dough; resist the urge to add extra flour, and use wet hands or a spoon to handle it.

Variations: Add a spoonful of sunflower seeds or a swirl of honey into the dough for subtle variation.

Storage: Wrap and store at room temperature for up to 5 days; the flavour deepens after a day or two.

Reheating: Not typically reheated; simply sliced and served at room temperature.

FAQs:

Q: Do I need a rye sourdough starter to make this?

A: Yes, an active rye starter is traditional; it can be built from scratch over about a week by fermenting rye flour and water daily.

Q: Why must the loaf cool fully before slicing?

A: Rye bread continues to set as it cools; slicing too early results in a gummy, under-structured crumb.

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