Whole Wheat Challah

Directions

Dissolve the yeast and sugar in the ¼ cup of warm water.

Let stand for 5 minutes.

Combine the flours and salt in a mixing bowl.

Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1¼ cups of water.

Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic.

Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

Divide the dough into three parts.

Roll each third into a strip about 15 inches long.

Braid the strips together and place on a lightly-oiled baking sheet.

Brush with the beaten egg. Sprinkle on the poppy seeds.

Cover and let rise until doubled.

Bake in a 375℉ (190℃). oven for 40 to 45 minutes, or until golden brown.