in food •  last year


Today I wanted to show you one of the easiest home made bread recipes ever. 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. 

Rye and barley was available all year round thus becoming the most important source of subsistence (wheat was considered to be a delicacy). It was believed that while there was rye bread on the table, no one would go hungry.  Good bread was the pride and joy of every hostess and no effort was spared when baking the bread.

Rye has been grown in Latvia for more than 1200 years, and rye bread became common more than a thousand years ago. Similarly to Scandinavian and Slavic traditions, rye bread was baked from leavened dough and it was considered to more nutritious and tastier than barley bread. In late 19th century sourdough bread gained popularity, but it was mainly baked for celebrations as it was more time consuming.


375 gr wholemeal rye flour

300 ml kefir ( you can also use buttermilk) 

40 ml apple juice

2 tbs sugar

1/2 tbs salt

Instant yeast  7 gr 

caraway seeds (optional)


Step 1 : Warm the buttermilk to blood warm temperature (test by putting couple drops on the inside of the wrist - it should not burn). I used a microwave and warmed it up for 30 seconds. 

Step 2 : In a large bowl or your stand mixer, add 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.

Step 3 : Place the dough back in the bowl and flatten the dough with wet hands. Cover the bowl with a tea towel and place in a warm spot (above 25 degrees Celsius) to rise for 1-2 hours. Mine took about two hours.

Step 4 : When the dough has risen, wet your hands shape it into a loaf. Place on the pan and let it rise for 30 minutes. When dough has risen, brush the loaf with cold water all around. 

Step 5: Preheat the oven to 250 C / 400 F and line a baking tray with baking paper or lightly oil the pan.

Step 6 : Place the tray in the oven and bake in 250 C / 400 F for 10 minutes, then reduce the temperature to 180 C / 350 F and bake for additional 25 minutes.







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All the photography is ORIGINAL AND MINE. 

Lots of love,

Alla xox

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Whole rye bread is known not only for their rich, hearty taste, but for their numerous health benefits. Like most grains, rye is available throughout the year and because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour and therefore must more healthy than other breads.Its the bread that I prefer but I usually buy and not bake my own, I must try your recipe.


yes for sure its so good for you :))

Great post, great video @allasyummyfood! Some gluten free bread recipe? Thanks!

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This looks delicious, I love good bread like that! It's similar to many Swedish bread recipes. Just a simple bread. My grandmother makes breads like this!


hehhe yeah for sure :) so nice!

posting is very good..👍👍😄

Nice post!

Great video and awesome recipe! The bread looks delicious :)

Fabulous and nutritious! I'm going to try this recipe, thank you @allasyummyfood


:) yayy enjoy!!

I suspect it is a very crisp bread. I'm right?

Very good post

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Good👌👌👌 post👍👍👍

Awesome looking rye bread @allasyummyfood. I would have to use the kefir version of the recipe as I'm vegan.

This looks really nice will really try and thank you for the recipe.

I would love to try make this, If only I was allowed gluten!

Pumpernickel Bread is one of the only that is not Mucous forming ...or acid forming but rather acid binding within the colon....rye bread fantastic indeed will have to try.....with no yeast for myself however

I must try it :) And Hi I hope your day is ok :)

great and nice post i follow u

I don't know why, but my brother really loves rye bread. He hardly ever buys any as smaller bakeries have mostly shut down and this is not the kind of food to buy from a huge supermarket chain - plus, in my country, all bread is packed into plastic bags, which means the crust is very soon soft and mushy.
Guess I'll have to try and make this for him. For me, I've seen another bread recipe of yours I would like to try out.

btw, I read that earnings from YT only are paid if the movie is viewed to the end, so I am careful to do this with all posters I like ;)


ww thanks so much!! yeah for sure !! we dont get paid much on youtube at all!! :((

Beautiful bread! I love this kind of full flavor bread. For my taste the caraway seeds are not optional!

Looks yummy, taste from childhood @allasyummyfood !!!


hehe thanks :)


Thanks for the recipe! It looks delicious.

Hey Alla! It looks delicious! Will try it next week when I'm back home from traveling.


yes for sure you should;)