Rye Bread

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. 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.