• 3 ounces fresh yeast
  • 1 cup warm water
  • 8 cups white flour
  • 6 cups whole-wheat flour
  • 2/3 cup sugar
  • 1 cup oil
  • 2 Tbsp. salt
  • 4 eggs, slightly beaten
  • 3 cups warm water


  • 1 egg yolk, beaten
  • 1 tsp. water
  • Poppy seeds


In a small bowl dissolve yeast in 1 cup warm water and set aside. Put white and whole-wheat flours in a large bowl and make a well in the center. Add sugar, oil, salt and eggs.

Add 3 cups warm water and the yeast mixture. Mix and knead until smooth, approximately 5 to 10 minutes. Place in greased bowl and oil the top of the dough lightly. Cover and let rise in a warm place for 2 hours. Punch down, knead again 2 to 3 minutes, oil as before and let rise 1 hour.

Separate challah with a blessing. Divided dough into five pieces, shape each challah and put in greased pan. Cover let rise 1 hour.

For more on the separation of challah, click here

Preheat oven to 350°.

Brush loaves with egg glaze and sprinkle with poppy seeds. Bake for 45 minutes or until brown. Remove from pan and cool on rack.