1. Place one third cup warm water into a liquid measuring cup. Add the yeast and teaspoon sugar and mix. Let sit five minutes, or until thick. Meanwhile, in a large mixing bowl, place half a cup of the oil, salt and two-thirds cup sugar. Whisk well. Add the boiling water and whisk to dissolve the salt and sugar. Add the cold water and mix again.
2. Add the eggs to oil mixture, reserving one tablespoon to brush on the loaves. Cover the reserved egg and place in the fridge. When the yeast bubbles, add the yeast mixture to the bowl and stir.
3. Add the white whole-wheat flour and whisk in. Add five cups of the bread flour, one cup at a time, mixing the flour in completely after each addition. You can use the dough hook in a stand mixer or a wooden spoon. When the dough gets hard to mix, use your hands. Place the dough on a floured surface and knead until smooth, adding flour a little at a time from the remaining half cup. The dough is done when you rub your palm across the dough and it feels soft. Shape the dough into a ball. Lift up the dough and add the remaining teaspoon oil to the bowl and rub all around the bowl and on top of the dough. Place the dough into the oiled bowl and cover with a clean dishtowel. Let rise one hour.
4. Cover two cookie sheets with Gefen Easy Baking Parchment Paper or silicone baking mats. Add two teaspoons water to the reserved beaten eggs and mix. Separate one-third of it into another bowl and set aside.
5. When the dough has risen, divide into three pieces. Divide each piece into eight balls.