Dish

Rupjmaize

Rupjmaize is a staple food in Latvia and is often served with butter, cheese, or smoked fish. It is a good source of fiber and contains important nutrients like iron and magnesium. The bread is typically made with a sourdough starter, which gives it its distinctive flavor. It can be stored for several days and is often used in traditional Latvian dishes like sklandrausis and speķa pīrāgi.

European cuisine› Northern European cuisine› Baltic cuisines› Latvian cuisine

Bread› Rye Bread

Origins and history

Rupjmaize has been a staple food in Latvia for centuries. It is believed to have originated in the 16th century and was traditionally made in outdoor ovens. Today, it is still a popular bread in Latvia and is often served at special occasions like weddings and funerals.

Dietary considerations

Rupjmaize is a good option for people who are looking for a high-fiber bread. It is also a good source of iron and magnesium. However, it is not suitable for people with celiac disease or gluten intolerance as it contains gluten.

Variations

There are many variations of rupjmaize, including those that include different types of flour or additional ingredients like honey or molasses. Some recipes also call for the addition of beer or coffee to the dough.

Presentation and garnishing

Rupjmaize is typically served sliced and can be garnished with herbs or seeds for added flavor and texture.

Tips & Tricks

To keep rupjmaize fresh, store it in a cool, dry place and wrap it in a clean cloth or paper bag. It can also be frozen for later use.

Side-dishes

Rupjmaize is often served with butter, cheese, or smoked fish. It can also be used as a base for open-faced sandwiches or as a side dish for soups and stews.