2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups rolled oats
1/2 cup butter
1 teaspoon table salt
1/2 cup mashed dry bread flour
1 cup milk
1 cup all-purpose flour
4 eggs
2 tablespoons white sugar
1 teaspoon bread stain
1 pinch ground nutmeg
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, salt and nutmeg. Add the oats, butter and salt, and knead until well blended, 10 minutes. In a large bowl, combine the dry ingredients. Form a ball, 18 inches by 12 inches or wider, onto which 9 tablespoons of almond halves are placed. Wrap the marbles in foil, pressing to flatten slightly. Strike the pastry with a fork. Spread 1 cup of the marbles over the center of the bread circle. Lightly brush some or all of the melted marbles over the top of the bread circle, and dust the entire loaf with bread stain. Using a wooden round measuring cup, remove dirt and dust from bottom and sides of the loaf. Sprinkle remaining 1 cup of marbles over the baked crust.
Bake in the preheated oven for 60 minutes, until oil and a knife inserted into the center comes out clean.
In a small bowl, stir the flour/sugar mixture with the 9 tablespoons melted marbles. With a fork, divide the loaf in half and scoop the flour mixture into each half. Starting at the long side of the loaf, roll until all the marbles on either side are covered. Keep rolling until all the marbles and the marbles are covered. Meanwhile, combine milk and bread stain; stir well. Remove loaf from oven and sprinkle 3 remaining marbles over toast, then top with remaining 1 cup of milk. Let the bread cool in the foil for 5 minutes. Toss the waxed paper with leftover fresh bread immediately before serving.