Divide dough into 4 sections

Braid sections of dough

Whole Wheat Challah baked & cooling

Ingredients:
1 package yeast (2 1/4 tsp)
1/4 cup warm water (105-115 degrees F)
1 1/2 cups whole wheat flour
1 1/2 cups white (all-purpose) flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp honey
1 tbsp vegetable oil
1 cup milk
1 cup water
1 cup whole wheat flour reserved for kneading
seasoning herbs/seeds as topping**

Preparation:
Wisk yeast and 1/4 cup warm water (105-115 degrees F) and set aside while sifting/preparing other ingredients: Sift both wheat & white flours, salt, sugar into large mixing bowl. Wisk honey, oil, milk, water and yeast mixture and set aside. Using hand mixer or food processor (with dough hook) or by hand, slowly add yeast & liquids to the dry flour mixture an mix until dough peels away from the side of the bowl.

Turn onto a floured surface, and knead for about 5-7 minutes with oiled hands. Place dough in an oiled bowl then place in a warm undrafty place (inside an unheated oven) covered with damp kitchen towel and allow to rise* until doubled. Punch down, and then allow to double again.

Knead again thoroughly and then divide dough into 2 even balls (one for each loaf). Divide each ball into 4 even balls (8 total, for 2 loaves) and roll each into 12-16" strands to be braided (see pictures on right).
After braiding, place each loaf onto an oiled pan or on a parchment covered baking pan. Loosely cover with plastic wrap and allow to rise until doubled*. Preheat oven to 400 degrees F.

Remove plastic wrap, sprinkle seasoning herbs/seeds on top and then place in oven for 10 minutes. Lower heat to 350 degrees F and continue baking for another 20-25 minutes, until top surface is evenly browned and sounds hollow when tapped. Remove and allow to cool on cooling rack.

* Rising time and amount may vary based on environmental conditions and variables: temperature, altitude, hard water, etc.
** Seasoned herb/topping suggestions: dried rosemary, thyme, oregano, dill, poppy seeds, sesame seeds, kosher salt.