LATVIA – Rupjmaize

bread21This recipe was very simple in it’s ingredients and it’s instructions. So simple in fact that it was too hard to know what I was exactly meant to do to get a decent bread out of it!

  • Recipe chosen for rupjmaize
  • Cooking method: Oven


  • Faithfulness to recipe: Yes
  • Met expectations? Yes, and no. It was a rye bread (had to be with 1kg of flour!) but I wasn’t sure what the texture and weight was meant to be like
  • Would cook again? No. Came out too hard and I don’t know what I was supposed to do for the cooking time and temperature. I had to guess these. I would cook for less time and risk the inside of the dough being a little soft versus the crust being like concrete!
  • The taste test rated on a score of 5: 2. Only really one taste and also the crust was so hard we couldn’t even cut it, and we had to throw some of the bread away.



  • 1kg rye flour
  • 625ml boiling water (plus additional water)


  1. The night before baking, cover half of the flour with the boiling water and stir it until the dough gets sweet. This will be a little difficult and hard going and might take a while until all the flour is mixed in.
  2. Sprinkle the top with the flour, cover with a linen towel and leave it until the next morning.
  3. In the morning add the remaining half of the flour and mix in the flour and knead the dough. If the dough turns too solid then add more boiling water, but do this only little by little. It will be difficult and time consuming to mix in the flour and you will need to mix forcefully. This may take 15 minutes or so.
  4. Cover with the linen towel and let it leaven for 30 minutes or so.
  5. Form the bread loaf (long and rounded edges) and bake in a hot oven (220C) for 40 minutes.  No salt is added to this dough!

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