Rupjmaize (Latvian Rye Bread) is a traditional Latvian recipe for a traditional trifle-style dessert of layers of grated and tosted ry bread, cream and berry jam with a fruit topping. The full recipe is presented here and I hope you enjoy this classic Latvian dish of: Latvian Rye Bread (Rupjmaize).
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Ingredients:
750g rye flour
600ml buttermilk
80ml apple juice
4 tbs sugar
1 tbs salt
1 tsp (heaped) instant yeast
caraway seeds (optional)
Method:
Warm the buttermilk to blood heat (test by putting couple drops on the inside of the wrist — it should not burn).
In a large bowl mix all dry ingredients together and add all liquids. Mix well. The dough will become very thick. Continue by kneading the dough in the bowl or on a kitchen bench for 15 minutes. The dough will be slightly sticky.
Return the dougto the bowl, flattening it with wet hands.
Cover the bowl with a tea towel and place in a warm spot (above 25°C) to prove for 1-2 hours (or until doubled in volume).
In the meantime, pre-heat your oven to 250°C. Line a baking tray with baking paper or lightly grease with oil or butter.
When the dough has risen, wet your hands and split the dough in half to create two loaves. Place both loaves on the baking tray, cover with greased clingfilm and let them rise for 30 minutes. When the dough has risen, remove the clingfilm and brush both loaves with cold water.
Place the baking tray in the centre of your pre-heated oven and bake for 10 minutes, then reduce the oven temperature to 180°C and bake for an additional 25 minutes.
The base of the loaf will sound hollow when rapped when it's done. Transfer to a wire rack and allow to cool before slicing and serving.
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