Meersburg souls

Ingredients for 1 servings:

• 500 g flour
• 40 g yeast
• 1 tsp sugar
• 250 ml water
• 1 tbsp salt
• 1 tbsp caraway seeds
• Grease for the tray
• Flour for the baking sheet
• Caraway seeds for sprinkling
• Salt, coarse, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

This recipe comes from a friend in Meersburg. Hence the name.

Mix yeast with 10 tablespoons of lukewarm water and 1 teaspoon of sugar. Sift flour into a bowl, make a well, and add the yeast-water mixture. Cover and let rise for about 15 minutes. Add the remaining water, salt, and caraway seeds to the pre-dough and knead with a dough hook until the dough is smooth and bubbly. Let rise for 45 minutes. Halve the yeast dough and shape into 30 cm long rolls. Place the rolls of dough next to each other on a greased baking sheet, leaving some space between them. Cut diagonally into the rolls and let rise for another 30 minutes. Brush with salted water and sprinkle with caraway seeds and coarse salt. Bake for about 30 minutes at 200 degrees Celsius until golden brown.