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1 teaspoon salt
9 cups sifted whole wheat flour
5 cups sifted white flour
5 Tablespoons dry yeast
300 ml. oil (2/3 cup)
400 ml. honey (2 cup)
650 ml warm water (2 1/2 cups)
4 eggs (for challah)
1 egg (for glaze)
Sesame or poppy seeds (optional)

1. Place salt at the bottom of a mixing bowl. Add the two types of flour and mix together.

2. Make a well at the top of the flour. Add dry yeast, oil, honey and water (in that order) to the well. Add eggs and knead well. You can either mix by hand, or use the kneading hook of a stand mixer. While you are kneading, be sure to state, “Zeh l’chvod Shabbos Kodesh.” This is an opportune time for prayer, for your family and others.

3. Let the dough rise in a warm place until it doubles in size. The longer you let the dough rise, the fluffier your challah will be.

4. “Take” challah with a blessing. * See the links listed below for instructions.

5. Braid challah. For instructions on how to make a four-strand braided challah, click here.
To see how to make a six-strand braided challah, watch this video:

6. Place braided challah on a flat pan covered with baking paper. Allow braided challah to rise again for 30 minutes. Brush the top of each challah with an egg wash, (one beaten egg mixed with 4 tablespoons water.) Sprinkle top with sesame or poppy seeds as desired.

7. Bake for 35 – 40 minutes until golden. To be sure if challah is done, tap the bottom. When it is done, it should produce a hollow sound.

This recipe makes 6 medium-sized challahs.

* To learn more about the special mitzvah of “taking” challah click on the links below:
When to separate challah
How to separate challah
How much to separate
Halachos of Hafrashas Challah