Whole Wheat Challah

2 Tbsp yeast
1 Tbsp plus, 3 more Tbsp sugar
1 1/4 Cup 100F water
2 Cup whole wheat flour (8 oz. by weight)
2.5 Cup all-purpose flour (10 oz. by weight)
1 1/2 tsp salt
1/16 tsp saffron
1 tsp cinnamon
2 eggs
2 Tbsp salad oil
1 egg yolk plus 1 Tbsp water and 1 tsp sugar
2-4 Tbsp Poppy or Sesame seed

Combine yeast, 1 Tbsp sugar and 1/4 cup water, and allow to stand while sifting
dry ingredients.
Sift flours, sugar, salt, saffron, and cinnamon into large bowl. Make a well in
the center, and add lightly beaten 2 eggs, oil, yeast mixture and rest of water.
Mix until dough peels away from the side of the bowl. Turn onto oiled and floured
surface, and knead for about 5-7 minutes with oiled hands. Cover and allow to
rise until doubled. Punch down, and allow to double again.
Divide dough into 3, 6, or 9 even parts, and braid into 1 large, 2 medium, or 3
small loaves. Can be placed in an oiled loaf pan or on oiled or parchment covered
baking pan. Cover and allow to rise until doubled. Preheat oven to 375F.
Mix egg yolk, sugar, and water until sugar is dissolved. Gently brush mixture on
top of loaves. Place in oven for 20 minutes. Remove, and recoat with egg mixture,
adding poppy or sesame seed at this time. Continue baking for another 20-30
minutes, until all are evenly browned and sound hollow when tapped.

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