Reprinted with permission from Stanley Ginsberg's and Norman Berg's Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking [1].

Honey Whole Wheat Challah

Makes two 24oz/680g loaves

Volume	Ingredient	Ounces	Grams	Baker's Percentage
3½ cups	Bread or all purpose flour	16.75	475	60%
2 2/3 cups	Whole wheat flour, preferably stone-ground	11.25	320	40%
2¼ tsp	Table salt	0.50	16	2%
1¾ tsp	Instant Yeast	0.25	8	1%
2 tbs + 1 tsp	Honey	1.75	55	7%
1¼ cups	Warm (90°F/32°C) Water	9.25	265	33%
3½	Large eggs, beaten	6.00	170	21%
1/3 cup	Vegetable oil	2.75	80	10%
1	large Egg, lightly beaten, for glazing	1.75	50
2 tbs	Poppy, sesame or chernushka seed (optional)	0.50	15

1. Combine the flours, salt and instant yeast into a mixing bowl or the bowl of a mixer, and use the flat (paddle) beater to blend at low (KA 2) speed, about 1 minute.
2. In a separate bowl, whisk together the honey, water, eggs and oil, then add to the dry ingredients. Continue blending until the dough is evenly hydrated and comes together in a shaggy mass.
3. Switch to the dough hook, if using a stand mixer, and knead at low (KA 2) speed for 10-12 minutes until the dough forms a smooth, glossy ball that leaves the sides of the bowl. If kneading by hand, turn the dough onto a well-floured work surface and knead for 12-14 minutes until the dough is smooth and elastic.
4. Form the dough into a large ball, put it into an greased bowl, cover with a damp towel or cling wrap and allow to ferment until doubled in bulk, about 60 minutes.
5. Turn the dough onto a lightly floured work surface and punch it down. Divide it into two pieces of approximately 24 ounces/680 grams and divide each of these into as many pieces as appropriate for the braid you’re using. Roll each piece into a tight ball, cover them with a damp towel and allow them to rest for 20-30 minutes to relax the gluten.
6. Using your hands, roll each piece into a long sausage that is thick in the middle and tapered to a point at the ends and braid.
7. Put the braided loaves on a piece of baking parchment, cover them with a damp towel and allow them to proof until your finger leaves a dent in the dough that doesn't spring back.
8. About 20-30 minutes before bake time, preheat your oven to 350°F/175°C with the baking surface in the middle.
9. Brush each loaf lightly with beaten egg, wait one minute and then give them a second coat. Sprinkle with poppy, sesame or chernushka seeds to taste.
10. Slide the loaves and parchment onto your baking stone or bake on a sheet pan for 30-40 minutes, turning the loaves halfway through so they’ll brown evenly.
11. Transfer the finished loaves to a rack and let cool for at least an hour before cutting.

Inside the Jewish Bakery [1] can be purchased on the Inside The Jewish Bakery website [1], on Amazon.com [2] or Amazon.ca [3], or at your local bookseller.