Kenyér

Kenyér is the Hungarian word for bread and refers to a broad range of baked loaves rather than a single recipe. In Hungarian cuisine, kenyér is a staple produced from flour, water, salt, and a leavening agent such as yeast or a sourdough culture. Breads vary in texture and flavor depending on flour type, fermentation, and shaping.

Common varieties include fehér kenyér, a soft white loaf; rozskenyér, a denser rye bread favored in some regions; and kovászos kenyér, a traditional sourdough loaf with a tangy crumb. Rustic, crusty loaves with a thick crust are widely valued, and both home baking and commercial bakeries produce a broad spectrum of shapes, from long bâtard-style loaves to round rustic rounds.

Bread has long been a daily staple in Hungary, accompanying soups, stews, and meat dishes. In cities, mass-produced loaves are common, while artisanal and regional breads remain important in rural areas and in traditional bakeries. The preparation and sharing of bread reflect regional tastes and seasonal ingredients.

Nutritionally, kenyér is a primary source of carbohydrates and provides varying amounts of protein, fiber, and micronutrients depending on the flour used. Whole-grain and refined varieties offer different balances of nutrition, and modern diets commonly encourage moderation and variety within a balanced diet.