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Parve
Medium
3 Hours
Diets 
Look no further for the perfect challah recipe for baking with white whole wheat flour
Yields 5 medium-sized challah loaves
3 ounces fresh yeast
5 pounds Shibolim White Whole Wheat flour
3 eggs for the dough, plus 1 additional for egg wash
1 cup oil
1 cup sugar (plus 1 teaspoon for proofing the yeast)
5 and 1/2 cups water, divided
2 and 1/2 tablespoons salt
sesame seeds (or your favorite challah topping)
Crumble yeast into a small bowl. Add one cup of lukewarm water and one teaspoon sugar, mix, and let it sit for five to 10 minutes until it becomes bubbly or foamy.
Pour half of the flour into the mixing bowl, make a well in the center, and add the proofed yeast mixture into the well.
Add the eggs, oil, sugar, and another cup of water and mix on low until combined.
Add the rest of the flour, the salt, and the rest of the water, and mix until a dough is formed—approximately seven minutes.
Cover and let the dough rise for an hour. Deflate it and knead it just a bit before starting to braid. (Remember to do hafrashat challah.)
Divide the dough, braid the challahs, and place them in greased pans, then cover and let rise for another half hour.
Brush the challah with egg wash and sprinkle with sesame seeds or your favorite challah seasoning.
Bake on 350 degrees Fahrenheit for one hour.
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Very sticky dough. Not easy to work with. Came out delicious and fluffy though.