Russian classic rye and wheat flour bread

First, I sift wheat and rye flour through a sieve. I pour yeast and sugar into the bowl with the mixture and mix it all. I make a hole and pour butter and warm water there. I knead all this by hand right in the bowl. Then I put it on the floured kitchen table and knead for about ten minutes. I give the dough a spherical shape and keep it covered with a damp towel for two hours in a warm place in a greased vessel. I press the dough down with my hand and knead for another ten minutes and again let it come up in a warm place for forty minutes. I warm up the oven to 180-200 C and bake bread for a little over twenty minutes. Meanwhile, I mix the cold water thoroughly with the egg white. I take the bread out of the oven and grease it with egg mixture, and then bake for about half an hour. The crust should become firm and covered with an appetizing blush. When the bread cools down, it can be served to the table.