Revive the yeast in warm milk mix the sugar and dry yeast. Cover and leave in a warm place for 10-15 minutes or until foamy cap.

In a separate bowl mix two kinds of flour and salt. Make a hole and pour it revived the yeast mixture.

Make soft, not sticky dough. May need a couple tablespoons of flour when kneading. The dishes with the dough, cover and leave to rise in a warm place for 1 hour or until the volume increase in two times.

Prepare the garlic butter. For this finely chop the greens ( I dill), garlic on a fine grater. Mix two kinds of oil, garlic and greens until smooth, seasoning with pepper to taste.

Coming up the dough knead again and divide into three equal parts, which are round, cover and leave for another 10 minutes to rest.

Further, each part of the test roll out roll out. Flour for rolling I had the dough manageable and not sticky. The molded loaves (at this stage they resemble the shape of baguettes) spread on a baking tray lined with baking paper. Cover and leave in a warm place for 20-25 minutes (or until increasing in volume) the Oven heating include at t 180-200 degrees.

Approached the loaves make a thread-one thread along the baton or a few oblique transverse grooves. Coat the surface of the loaves with egg yolk mixed with a drop of water. Put the baking sheet with the loaves in the preheated oven for 10 minutes!

After 10 minutes, get the baking sheet, slightly cut the loaves along the lines of the rifling. In the original recipe it is recommended to make deep incisions, reaching the middle of the loaves. I like this version don't like, because the crumb of the baked loaves with an oiled will. I only slightly cut the loaves. The resulting incisions to complete the garlic butter ( I do this with a knife). No need to spend all the oil-if it is a surplus, then when baking the oil will drain on to the pan and burn.

Send the loaves back into the oven to bake for another 15-20 minutes or until Golden color. The finished loaves let cool on wire rack, covered with a cloth.