You’ve got a marble rye orchard in the backyard of your house, you’ve got marble rye berries in the garden, and now it’s time to make your first marble rye.
Marbles are an old-world food and it’s a great way to use up leftover vegetables and fruits.
To make the perfect marble rye, you’ll need a mix of rye berries and a sweet and savory dough.
The dough has a base of coarse flour, a base made of coarsely ground rye flour and an egg and water mixture.
To keep things simple, you can also use a mixture of both.
Here’s how to make a simple marble rye dough.
Peel the top of the fruit and slice off the seeds.
Slice off the blossom of the strawberry and discard the seeds and white flesh.
Add the berries and water to a mixing bowl and knead with the hands until you’ve reached a soft dough consistency.
Add flour, salt and pepper to taste.
Cover the dough and let rise in the fridge for two hours.
Preheat the oven to 350 degrees Celsius (180 degrees Fahrenheit).
Make a 2cm round loaf.
Remove the egg and add it to the dough to mix it with the milk.
Fold the dough into the milk and then roll it out into a rectangle.
Divide the dough in half, making two half-moon-shaped loaves.
Place the loaf halves in a baking pan and bake for about 20 minutes.
Let the loaves cool completely and store them in an airtight container for up to three weeks.
Take a marble sandwich knife and cut out the loaf.
Serve them with a sprinkle of crushed graham crackers, if you like.
Source ABC News