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Parve
Easy
2 Hours
Diets 
This healthier option is even tastier than traditional challah!
Yields 5-6 Challahs
3 tablespoons Gefen Instant Yeast
5 and 1/2 cups very warm (but not hot) water, divided
1 tablespoon plus 3/4 cup sugar, divided
5 pounds Shibolim White Whole Wheat Flour, divided
3/4 cup Tuscanini Light Olive Oil
4 eggs
3 tablespoons kosher salt
2 eggs, beaten, for egg wash
sesame or poppy seeds, as desired
Dissolve yeast with one cup water and one tablespoon sugar.
Sift approximately one third of the bag of flour into the mixer bowl. Add oil, eggs, and remaining water. Add yeast mixture and knead five minutes.
Add remaining flour and salt. Knead an additional five minutes.
Remove from mixer bowl and let dough rise one hour. Take challah at this point. (Read more about hafrashat challah here.)
Divide dough as desired. Braid each portion and place in greased challah pans. Allow to rise an additional half hour. Brush with egg wash and sprinkle with seeds, if using.
Place challahs in a cold oven. Turn oven to 375 degrees Fahrenheit and bake for 45 minutes. Remove from oven and remove challahs from pans. Cool on wire rack.
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Can we just assume 5 lbs flour is 2 kilos?
5 lbs of flour is officially 2.26 kilos- a little over 2.