In a large mixing bowl, combine warm water, treacle, and brown sugar. Stir gently until dissolved. Sprinkle the dried yeast over the surface and let it sit for 10 minutes, or until foamy. This activates the yeast and starts the fermentation process.

In a separate bowl, combine the rye flour, bread flour, salt, and caraway seeds. Mix thoroughly so the ingredients are evenly distributed. Caraway lends an authentic, slightly peppery fragrance to the bread.

Gradually add the flour mixture to the yeast liquid, stirring with a sturdy wooden spoon until a sticky dough forms. The dough should feel dense but pliable. If it seems too wet, add a little more flour, one tablespoon at a time.

Transfer the dough onto a lightly floured surface. Knead gently for about 10 minutes. Rye dough is less elastic than wheat dough, so focus on folding and pressing rather than stretching. This develops texture without overworking the dough.

Shape the dough into a round ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm spot for 1 to 1½ hours, or until slightly puffed. Rye rises more slowly than wheat, so patience is key here.

Once risen, punch down the dough gently to release excess air. Shape into a smooth oval and place on a parchment lined baking tray or in a loaf tin. Cover again and leave to rise for another 45 minutes.

While the dough rises, preheat your oven to 200°C (180°C fan). Position a small heatproof dish filled with water on the bottom rack. This will create steam for a crisp crust and moist interior.

Brush the top of the loaf with melted butter, then bake for 35 to 40 minutes until the crust is dark brown and firm. The loaf should sound hollow when tapped on the base.

Transfer the bread to a wire rack and brush once more with melted butter for a glossy finish. Allow it to cool completely before slicing, as rye bread continues to set as it cools.

Slice thinly and serve with salted butter, smoked fish, or cheese. Rupjmaize also pairs beautifully with soups and stews, absorbing flavour while maintaining its dense texture.