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1
Scald the Flour
10 Mins
Boiling water, 100°C (212°F)
The evening before baking, put 150 g of the rye flour in a bowl and pour over 150 ml of boiling water, stirring hard into a thick, smooth paste. Cover and leave at room temperature overnight, about 12 hours.
The scald must cool completely before it meets the starter — hot scald kills the yeast.
Done when: A thick, sweet-smelling paste, cooled to room temperature.
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2
Mix the Dough
15 Mins
No heat
In the morning, mix the scald with the rye starter, the remaining 450 g of rye flour, 200 ml of lukewarm water, the sugar, malt, caraway and salt. Stir with a wooden spoon until a thick, sticky dough forms — no kneading, rye dough is mixed, not kneaded.
The dough should be wetter than a wheat dough and very sticky; that is correct.
Done when: A uniform dark dough with no dry flour.
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3
Shape & Rise
15 Mins active, 2–3 hours rising
Warm place, ~25°C (77°F)
Oil a loaf tin or a baking tray. With wet hands, shape the dough into a long loaf, at least twice as long as it is wide, with rounded ends, and place it in the tin. Cover and leave in a warm place for 2 to 3 hours until visibly puffed and the surface shows small cracks.
Rye rises slowly and will not double like wheat — a gentle puff and a few cracks mean it is ready.
Done when: Puffed loaf with a cracked surface, about a third larger than when shaped.
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4
Bake Until Dark & Glossy
65 Mins
220°C (425°F) then 180°C (350°F)
Heat the oven to 220°C (425°F). Brush the top of the loaf with water and bake for 15 minutes, then turn down to 180°C (350°F) and bake for 45 to 50 minutes more, until the crust is dark, smooth and glossy and the loaf sounds hollow when tapped on the base. The centre should read at least 96°C (205°F) on a thermometer. Brush the hot crust with a little water for extra shine.
The high first heat sets the crust; the lower heat bakes the dense crumb through without burning it.
Done when: Dark, glossy crust; the base sounds hollow when tapped.
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5
Cool & Slice
20 Mins
Cool at room temperature
Lift the loaf out of the tin and cool on a wire rack for at least 20 minutes — and ideally overnight — before slicing. A hot rye loaf crushes under the knife and the crumb is still setting. Slice thick, with a sharp serrated knife.
Rupjmaize is better the next day: the crumb firms, the flavour deepens, and it slices cleanly.
Done when: Clean, thick slices with a dark, moist, slightly sweet crumb.
auto_awesome Finishing Touches & Plating
Serve thick slices with good butter, and keep the loaf wrapped in a clean cloth — it stays moist for a week and is the bread of every Latvian meal.
Latvia
1h 45m
Vietnam
France