First Prepare Leaven
Mix all the ingredients ( bread flour,whole wheat flour, rye flour, and water) mix with active starter and set for about 6 hours.
When leaven is ready mix with milk, melted butter, oil, lemon and orange zest, eggs, vanilla extract, sugar and salt. Then finally add flour and combine everything well. Transfer to greased pan.
Do folds every 30 minutes for first 2 hours and set aside for 5-6 hours or until doubles in volume. Set aside refrigerator for cold ferment for 12 hours.
When you ready to bake remove the dough from refrigerator. Divide the dough into 3 pieces one large, 330g 180g and 75g . Spread large piece into round and place it in 8-inch round pan.
Divide the second 180g Piece into two and roll it into a long 25-inch rope. Twist the two rope to give twisted structure. Brush egg white on the top of the round piece and place the rope on the top along the side.
With 3rd piece make rosettes, cross, flower and doves. Decorate the bread dough and set aside for 45 minutes to proof a little. Pre-heat oven to 375F bake it for 25-30 minutes or until it becomes golden brown color for bread and 10-15 min for doves.