RupjmaizeLatvian Rye Sourdough Bread

Name: Rupjmaize (Latvian Rye Sourdough Bread)
Prep time: 5 h
Cook time: 55 min
Total time: 5 h 55 min
Yield: 8
Cuisine: Latvia
Ingredients: 520 g Rye Flour; 160 g Sourdough Starter (active); 380 ml Water (lukewarm); 11 g Salt; 20 g Malt; 15 g Molasses; 8 g Caraway Seeds

A dark Latvian rye loaf with a moist crumb, gentle sourness, and the unmistakable aroma of caraway and malt. It is made for thin slices and keeps well for several days.

Prep

Cook

55m

Serves

Estimated

Nutrition

Per serving

249kcal

Calories

Protein

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

520g
Rye Flour
160g
Sourdough Starter (active)
380ml
Water (lukewarm)
11g
Salt
20g
Malt
15g
Molasses
8g
Caraway Seeds

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Mix the rye flour, salt, malt, and caraway seeds in a bowl.
02
Add the sourdough starter, molasses, and water, then stir until you have a thick, sticky dough.
03
Cover the dough and leave it to ferment for 2 to 3 hours, until slightly risen and aerated.
04
Scrape the dough into a greased 23 x 13 cm (9 x 5-inch) loaf pan and smooth the top with damp hands.
05
Let the dough proof for 60 to 90 minutes, until the surface shows small bubbles and a slight dome.
06
Bake at 230°C (450°F) for 15 minutes, then reduce the heat to 200°C (400°F) and bake for 35 to 40 minutes more, until the loaf is firm and dark.
07
Cool the bread completely before slicing.

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