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The Hirshon Latvian Rye Bread - Rupjmaize

The Hirshon Latvian Rye Bread – Rupjmaize

  • Total Time: 0 hours


Units Scale
  • Rye Starter Part 1:
  • 1 cup rye flour
  • 1 tbsp. yogurt or Kefir (TFD uses only Russian kefir!)
  • water
  • ***
  • For the rye starter Part 2:
  • 3 1/2 cups rye meal or kibbled rye
  • 1 cup wholemeal rye flour starter Part 1 if you’ve never made this before, or use some leftover dough from the last time you made this recipe
  • rye flour for dusting
  • water
  • ***
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • a handful of caraway seeds
  • 1 teaspoon dried yeast
  • 1 cup plain flour
  • about 1/2 cup water
  • wholemeal rye flour


  1. If you are making rye bread for the very first time and have no starter, the easiest way to start a starter is thus:
  2. Mix 1 cup of rye flour with 1 tablespoon plain yoghurt or kefir and enough water to make a mix of “porridgy” consistency.
  3. Sprinkle some flour over the surface of this, cover with a clean tea-towel and leave in a draught-free place until the mixture turns sour.
  4. If will work faster if the place is warmish (20C+).
  5. Leave to sour. This can take from 12 to 24 hours. In summer no more than 12 hours is needed, and in winter it may be safe to let it be for up to 24.
  6. When the souring process is done, add 1 tablespoon sugar, 1 teaspoon salt, a handful of caraway seeds,1 teaspoon dried yeast, 1 cup plain flour, about ½ cup water and wholemeal rye flour to make a fairly stiff dough.
  7. Knead by hand till the dough starts to “talk” (so the Latvians call that sound), and it starts to come away from the hand.
  8. Form loaves – I find that this quantity yields 2 good-sized loaves, put in bread pans (previously oiled), smooth over and leave in a warmish place till you notice a definite increase in size.
  9. Remember to scrape out the dough container and store the “scrapings” in water in an airtight jar in the refrigerator. This is your starter for next time.
  10. As for the bread in the pans, when the loaves have “grown”, bake in a hot oven 400 F or 200 C for about 50-60 mins. Unless you have a fan-forced oven, you will need to keep an eye on the baking and turn the loaves (after about 20-30 mins} to prevent burning.
  11. When done, remove from pans, put on a wire rack, cover with thick tea towels and leave to cool.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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