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1
Mix one-fourth cup of the lukewarm water, yeast and rye flour.
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2
Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
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3
Mix the dough with a wooden spoon, then knead on a floured board.
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4
It will be soft and a little sticky.
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5
Use quick motions so the dough will not stick.
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6
Add more flour to the board as needed, but no more than absolutely necessary.
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7
Knead for 15 to 20 minutes to develop the dough's strength and elasticity.
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8
Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
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9
Cover the bowl with a towel and put it in a warm place.
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10
Let the dough double for two hours, then punch it down.
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11
Let it rise about 40 minutes more.
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12
Crumble the goat cheeses and grate the mozzarella.
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13
Julienne the prosciutto.
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14
Finely cut two tablespoons of chives and mince the same amount of parsley.
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15
Chop the thyme and marjoram and mince the garlic.
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16
Blend all these ingredients and season with black pepper.
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17
Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones.
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18
Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge.
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19
Moisten the edge with water and fold the other half of the dough over to make the edges meet.
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20
Fold the edges up to form a running curl, pinching it tight.
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21
Bake for 15 to 18 minutes until browned and crisp.
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22
Serve whole and cut with a serrated knife at the table.
