Half of the flour in a warm baking dish form. Slowly mix in the water heated to 90-95 degrees. Cover and let stand for 10 minutes.
Meanwhile, beat the flour mixture with a wooden spoon until the dough is lukewarm. Cover the baking bowl repeatedly and let stand in a warm place for one night.
Warm the milk slightly, mix in the yeast and sugar and let the mixture rest in a warm place for 10 min until small bubbles appear. Knead the yeast solution into the dough together with salt, caraway seeds and the remaining flour.
Meanwhile, knead on a floured surface until the dough is no longer sticky. Roll out into a ball, place in an oiled plastic bag and leave in a warm place until the dough has almost doubled in size. Then fold on the again floured surface and knead until the dough is smooth. Shape into a loaf about 25 cm long and place on a baking sheet lined with parchment paper. Smooth the surface of the bread with wet hands. Bake for 45-60 minutes on the top shelf of the oven preheated to 200 degrees (gas mark 3).
If you want the bread to have a slightly more pronounced sweet and sour taste, make only 150 g of the dough at the beginning and leave it uncovered in a baking bowl at room temperature for 3 days. Only then cook the remaining dough and knead it together with the milk-ferm-sugar solution.
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