How To Make Black Rye Bread

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This rye bread (rupjmaize, rudzu maize) always has been a staple of Latvian diet. Traditionally, Latvians ate whatever was available during the season – cereals, legumes and root vegetables, meat and dairy. It is hard to make rye bread without specific ingredients, so this is the only recipe that worked and tasted just as amazing. This recipe makes one large loaf, but you can also make smaller ones if you wish. It takes time to make this recipe, but mainly due to waiting times of the dough being risen. The bread is crusty and soft inside, without proper storage I recommend you eat it within two days.