Rupjmaize

About This Recipe

Rupjmaize (literally 'coarse bread') is not merely a food in Latvia — it is a national symbol. Made from 100% rye sourdough, the loaf is baked at a very low temperature for several hours, producing a moist, dense crumb with a distinctly sweet and slightly acidic flavour from the fermentation. Caraway seeds are a classic addition. The bread is protected under EU geographical indication, and its production in Latvia dates back over seven centuries. Every Latvian has strong memories of rupjmaize: eaten at breakfast with butter and cheese, or as a base for traditional open-faced sandwiches.

Ingredients

Serves 16

• 500 gdark rye flour, plus extra for shaping
• 200 grye sourdough starter (active)
• 350 mlwarm water (40 °C)
• 1.5 tspsalt
• 2 tbspblack treacle or dark malt syrup
• 1 tbspcaraway seeds
• 1 tbsprye malt powder (optional, for deeper colour)

Instructions

1. 1

   Mix the dough

   Combine the sourdough starter, warm water, treacle, and malt powder in a large bowl. Add the rye flour, salt, and caraway seeds. Mix thoroughly with a spatula — rye dough is not kneaded but thoroughly combined. The dough will be very sticky and dense, more like a thick batter than a bread dough.

2. 2

   Bulk ferment

   Cover the bowl tightly with cling film and leave at room temperature (20–22 °C) for 12–16 hours until the dough has expanded noticeably and bubbles appear on the surface.

3. 3

   Shape and prove

   Wet your hands and transfer the dough into a greased 900 g loaf tin. Smooth the top with wet fingers. Cover loosely and allow to prove for 1.5–2 hours until the dough has risen slightly and cracks begin to appear on the surface.

4. 4

   Bake

   Preheat the oven to 220 °C. Bake for 15 minutes at 220 °C, then reduce to 160 °C and bake for a further 2.5 hours. The loaf is done when it sounds hollow when tapped. Allow to cool completely — at least 12 hours — before slicing.

Variations

• •

  Rupjmaize with sunflower and pumpkin seeds

• •

  Rupjmaize with added onion and dill

• •

  Rupjmaize croutons for soups

Storage

Wrap tightly in a linen cloth or beeswax wrap. Keeps at room temperature for up to 10 days. Slice and freeze for longer storage.

Frequently Asked Questions