Souls

For the souls, first dissolve yeast in water. Mix with the other ingredients to form a soft dough, knead well and let rest for 45-60 minutes. During this resting time knead twice with wet hands, after the last kneading let rise again well.

Preheat the oven to 240 °C. Cover a baking tray with baking paper.

Shape the whole dough into a strand about 15 cm wide. Using a kitchen knife or large pastry cutter, cut two 3-5 cm wide pieces of dough from this strand, pull them to about 20-30 cm long and place them on the baking sheet with the cut side facing up. Brush dough pieces with water, sprinkle with salt and caraway seeds and let rise again.

Place a bowl of water in the oven, then slide in the baking sheet. Bake the souls for 20-25 minutes.

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