Warm the flour in the oven preheated to 50 °C for 30 minutes.
Mix well with the yeast. Add salt, milk, water and oil and work into a smooth dough.
Dust the dough sufficiently with flour and let it rise in a warm place with the lid closed for 4 to 5 hours.
Knead the dough again briefly, divide in half, roll out each piece of dough into a rectangular sheet (30 x 25 cm).
Roll up each of the rectangles from the long sides, pressing the ends tightly together while rolling.
Place the bars seam side down on an oiled baking sheet and let rise for another 20 minutes.
Score the loaves diagonally at 5 cm intervals and bake until golden brown.
10 minutes before the end of the baking time, brush with egg white whisked in water.
Let the baked breads cool down.
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