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Parve
Medium
1 Hour, 50 Minutes
Diets 
A delicious, light and fluffy whole wheat challah made with Shibolim White Whole Wheat Flour.
1 teaspoon salt
2 and 1/4 teaspooons active dry yeast
1/2 cup Gefen Honey
1/2 cup Gefen Olive Oil
1 cup warm water
2 eggs
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, stir together the flour, salt and yeast until well mixed.
In another bowl, stir together the honey, olive oil, water and eggs. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes.
Lightly oil a bowl, place the dough in the bowl, and turn the dough over to coat with oil. Cover the bowl with a cloth and let dough rise in a warm place until doubled, about one hour.
Punch down the dough, knead it a few times to remove some of the bubbles, and shape or braid the challahs. (Remember to take challah.)
Let rise in a warm place until doubled, about 30 minutes.
Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.
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I have just mixed the dough, but had to add another 2 cups of flour. I am waiting with bated breath for the first rising. You also gave a reminder about taking dough, but the amount is not sufficient to do that.