Process the ingredients for the dough together in a kneading machine to make a nice dough and only add enough milk until the dough separates from the edge. Let rest covered for 1-2 hours.

For the topping, mix the ingredients together except for the chives and caraway seeds.

Preheat the oven to 220 degrees top / bottom heat. Roll out the dough on a floured work surface. Place in a previously buttered 32cm diameter baking pan. Pour in the topping, sprinkle with freshly cut chives and caraway seeds. Bake on the 2nd rail for 20 minutes. After the baking time, let the salt cake rest in the baking pan for 5 minutes before cutting it.