World Flavors Cookbook

Rupjmaize (Dark Rye Bread)

Name: Rupjmaize (Dark Rye Bread)
Cook time: 60 min
Cuisine: Latvia
Ingredients: 1kg rye flour 100g sourdough starter 1 tbsp salt 1 tbsp caraway seeds 2 tbsp molasses or honey Warm water

Sour, dense, and naturally leavened rye bread; the cornerstone of Latvian meals, often eaten daily.

Cuisine: Latvia

Ingredients

1kg rye flour 100g sourdough starter 1 tbsp salt 1 tbsp caraway seeds 2 tbsp molasses or honey Warm water

Instructions

1. Mix the sourdough starter with 200g of rye flour and enough warm water to make a thick paste. Let it sit in a warm place for 12-24 hours. 2. Add the remaining flour, salt, caraway seeds, molasses, and more warm water to the starter. 3. Knead the dough thoroughly (rye dough is very sticky). 4. Shape into a loaf and let it rise in a warm place for 3-5 hours. 5. Preheat oven to 220°C (425°F). 6. Bake for 15 minutes, then reduce heat to 180°C (350°F) and bake for another 45-60 minutes. 7. Brush the hot crust with water and wrap in a towel to cool slowly.