Rozslyuk-kenyér
Rozslyuk-kenyér (English: rye hole-bread) is a type of Ruvelkan rye flour loaf with a hole in the middle. It is sometimes simply referred to by the shortened name rozslyuk and the baking of rozslyuk-kenyér is considered a tradition of central Ruvelka. It is a popular simple food that stores nearly indefinitely and has become a common staple throughout the Principality for its simple ingredients and ease to make.
The bread is prepared in flat rings with the central hole being used to hang the loaves just below the ceiling of the kitchen to allow them to mature. In the past, dozens of loaves were baked at once and allowed to age over the nation’s long winters. In the modern era, though, rozslyuk is readily available in all its stages of aging throughout the whole of Ruvelka no matter the season and has become a common part of Ruelkan meals.
Roughage is a common characteristic of rozslyuk making the bread considerable more dense in comparison to other traditional breads. Flour and seed remnants can be used to top the bread and the texture is described as unyielding and crackery, though this can vary depending on the age of the loaf.
The consistency of rozslyuk is often compared to hardtack and alongside hardtack is often a standard ration for the Ruvelkan Armed Forces.