Meigis

Meigis refers to a type of Estonian rye bread. It is traditionally made with a mixture of rye flour and sometimes wheat flour, water, and a leavening agent, often sourdough starter. The dough is typically allowed to ferment for an extended period, which contributes to its distinctive tangy flavor and dense texture. Meigis is known for its dark color and robust taste, making it a staple in Estonian cuisine.

The preparation of meigis involves a careful process of mixing, kneading, and long fermentation. The sourdough starter, a culture of wild yeast and bacteria, is crucial for developing the bread's characteristic sour notes and helping it rise. Once the dough has reached the desired consistency and has fermented sufficiently, it is shaped into loaves and baked. The baking process often results in a thick, dark crust.

Meigis is commonly eaten with various accompaniments, such as butter, cheese, ham, or pickled vegetables. It is also frequently used as a base for open-faced sandwiches, known as *suitsuvorstisai* (smoked sausage sandwich) or other toppings. The bread's hearty nature makes it a filling and satisfying food. While recipes can vary slightly from region to region or household to household, the core elements of rye flour, sourdough, and a dense texture remain consistent. It is considered a traditional and culturally significant food in Estonia.