1 cup warm water

2 packages active dry yeast (1 1/2 tablespoons)

1 egg, lightly beaten

2 egg yolks, lightly beaten

1/4 cup vegetable oil

1/4 cup honey

1/4 cup sugar

1 1/2 cups whole wheat flour, preferably stone-ground

2 1/2 to 3 cups bread flour

1 tablespoon salt

1 egg, beaten with 1 tablespoon water and a pinch of salt, for egg wash

Poppy or sesame seeds, for topping

Cornmeal, for dusting baking pan

In large bowl, sprinkle yeast over warm water and allow to stand for a few minutes to soften. Add egg, egg yolks, oil, honey, sugar, whole wheat flour, 2 1/2 cups bread flour, and salt. Stir until dough comes away from sides of bowl.

Turn out onto lightly floured work surface and knead, adding more flour 1/4 cup at a time if dough is sticky or very soft. The dough should be firm. Knead until dough is smooth and elastic and gluten is well developed (10 to 15 minutes). When you push down, the dough should feel firm and push back.

Rising: Transfer to an oiled bowl, turn to coat, and let rise, covered, until approximately tripled in volume (35 to 40 minutes). When fully risen, an indentation made with a finger pushed down into the center of the dough should remain and not recede. This is a fully aged, or ready, dough. Punch down dough, cut in half, cover, and allow to rise for 15 minutes.

Shaping: Punch down again and, on a very lightly floured worksurface, divide in half. Shape as desired (see Challah shapes.) Brush with egg wash, using care to cover completely, but do not let excess egg drip into the crevices. Allow egg wash to air-dry, then brush with egg wash a second time. Sprinkle with poppy seeds or sesame seeds.

If you are making the braided challah, transfer the bread to a cornmeal-dusted baking pan. If making a pan challah, place loaves in well-greased pans. Place in a warm, draft-free area, preferably enclosed, cover, and allow to rise until doubled in size.

Baking: Preheat oven to 350 degrees. Bake on middle shelf of oven until loaves have a rich mahogany color and emit a hollow sound when thumped on the bottom with your fingertips (about 35 minutes). If top begins to brown excessively and bottom is raw, cover bread with a sheet of parchment paper or aluminum foil creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up. Let cool on a wire rack. Challah keeps very well for several days in a bread box. It can be frozen; defrost slowly, preferably wrapped, overnight in the refrigerator.