Rye Oatmeal Challah

6 Packages dry yeast or 9 and 1/4 tsp
2 Cups warm water
2 Tbsps. honey
1 1/2 cups honey
3 cups warm water
7 eggs, beaten
1 cup oil
6 Tbsps. caraway seeds
3 1/2 Tbsps. salt
3 cups rye flour
4 cups rolled oats
7-8 cups whole-wheat flour
2 cups white flour

GLAZE:
2 eggs, beaten
poppy seeds or sesame seeds

In a small bowl mix yeast, 2 cups warm water and 2 tablespoons hoeny and set aside. In a large bowl, mix honey, warm water, eggs and oil. Add caraway seeds and salt. When yeast mixture foams, add it to mixture in large bowl. Stir in rye flour, oats, whole-wheat flour and white flour. Turn dough out on a well-floured board and knead for 15 to 20 minutes.

Place dough in well-oiled bowl, turning to coat all surfaces with oil. Let rise 1 1/2 to 2 hours. Punch down dough and knead for 5 to 10 more minutes.

Separate Challah with a blessing and divide dough into seven pieces. Shape dough and place in greased pans. Let rise 1 to 1 1/2 hours.

Preheat oven to 350.

Brush loaves with beaten eggs and sprinkle with poppy or sesame seeds. Bake for 45 to 50 minutes or until you hear a hollow sound when tapped on the bottom. Remove from pans and cool on racks.

USE: Baking sheets or loaf pans.
YIELDS: 7 Medium loaves