What is pain d eagalite?

Pain d’Egalite has probably the most complex and important history of any bread. With it, however, comes a legacy of conflict and hardship. The original formula for Pain d’Egalite, three quarters wheat and one of rye, all whole grain, creates a dense and heavy bread. True to its name, it was hated by all.
French breads made during the Middle Ages were dense, dark loaves made from whole grains. The bran adds calories to the finished product, so it was considered wasteful to sift the flour into white meal. In times of famine, tree bark, plants, and even ground pieces of stale bread were often added to stretch the supply. The very wealthy ate white bread as a status symbol: it was lighter, tastier, and uncontaminated. Lower classes ate white bread when they could, but generally they were left with wholemeal loaves. The worse the harvest, the darker the bread.
Despite its dark history, Pain d’Egalite is a delicious rustic sourdough when made with modern flour.

pain d'egalite means equality bread which contained 3/4 flour and 1/4 rye. This was during the french revolution.