Rupjmaize (Latvian Dark Rye Bread)

Ingredients

• 3 cups dark rye flour
• 1 cup all-purpose flour
• 1 1/2 cups warm water
• 1/2 cup rye sourdough starter
• 1 tbsp caraway seeds
• 1 tbsp molasses
• 1 tsp salt
• 1 tbsp vegetable oil

Instructions

1. 1Combine the rye sourdough starter with warm water and half the rye flour, mixing into a loose sponge; let ferment for several hours or overnight.
2. 2Once bubbly, mix in the remaining rye flour, all-purpose flour, molasses, caraway seeds, salt, and oil.
3. 3Knead the dense dough for about 10 minutes; it will be stickier and heavier than a wheat dough.
4. 4Shape the dough into a loaf and place in a greased loaf pan, covering it to rise for 1-2 hours until slightly puffed.
5. 5Preheat the oven to 200°C (400°F).
6. 6Bake the loaf for about 50-60 minutes until deeply browned and it sounds hollow when tapped.
7. 7Remove from the pan and let cool completely on a wire rack before slicing, as rye bread needs time to set.
8. 8Serve sliced with butter, cheese, or as an accompaniment to soups.

Comments

Loading comments…