Put the flour in a large enough bowl, make an indentation in the middle and prepare a dampfl from the yeast and a little bit of lukewarm water (about 50 ml), let it rise for about 1 hour in a warm place.
Later add the salt and the water and knead everything together heartily to a soft dough (don’t be surprised: the dough must be soft). Let this dough rise for 6-8 hours, kneading again and again.
Grease sheet pans (also use parchment paper) and preheat stove to 250 degrees. Take a part of the dough out of the baking bowl with wet hands and put it through your hands in a longish shape (3-4 cm wide, about 20 cm long) on the baking tray. Then brush the souls with milk and sprinkle with a little salt and caraway seeds. Put the souls in the oven and bake for about 15 minutes.
Info:
The traditional specialty from the Swabian – Alemannic area. In customs it was food and offering for the deceased on All Souls’ Day. Today it is a specialty that is available all year round. Souls are exceptionally well suited for topping and gratinating.
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