Warm about 1/4 cup of the water-milk mixture and mix together the sugar and yeast in it. Keep aside for 5 to 10 minutes till it is frothy. Put the egg whites in a small bowl and beat till they are just beginning to get frothy.

Knead the dough by hand or using the help of a machine. Put the flours, salt, the proofed yeast mixture, the beaten egg whites and the water-milk mixture in the processor bowl and knead like for regular bread until you have a soft, smooth and elastic dough. Add as much more flour or water or milk to get this consistency.

Shape the dough into a ball, and transfer to a lightly oiled bowl, loosely cover it and leave it to rise till soft, spongy and almost double in volume. This should take about an hour or so.

Divide the dough into two equal portions (save a little dough before shaping if you want to make decorations with it), and shape each one into a boule or long rolls. Loosely cover with plastic or a light cloth and leave it to rise for about 30 to 45 minutes.

Decorate crust with the spare bit of dough or by slashing the crust. Brush the top of the dough with a little milk if you wish and bake 230C (450F) for 15 minutes. Then turn down the oven temperature to 180C (350F) and bake for another 15 to 20 minutes., till the loaf is brown and sounds hollow when tapped.

Let the bread cool completely before slicing