French rye and wheat flour bread

 Sift a mixture of rye and wheat flour through a sieve. In the center of the mound of flour I make a hole into which I pour warm water, around the hole I pour dry ingredients: salt and sugar. I knead the dough, it happens that the flour takes a lot of water and the dough is somewhat dry. Then I add a little more water. The main thing is not to overdo it. On the kitchen table, liberally sprinkled with flour, I knead the dough for about ten minutes until it is completely homogeneous. In a saucepan greased with vegetable oil, I oiled the dough from all sides, put the pan in a plastic bag, tie it and give it a couple of hours to come up in a warm place. Then I press down with my hands to release carbon dioxide and sculpt a loaf, which I transfer to a baking dish for bread. I cover it with a clean towel and send it to a warm place for three quarters of an hour. In order for the bread to be shiny, I lubricate the top with an egg whipped in a mixer or just milk. To do this, I use a special culinary silicone brush. I bake this miracle of French cuisine in an oven preheated to 180 C - 200 C. I check the readiness, but bread is usually baked from forty minutes to an hour.