Step One: The sponge.

Dissolve 1T dry yeast and 1tsp brown derma sugar in 3 cups of warm water. Add 3 cups of whole wheat flour. Cover with cheese cloth and keep at warm temperature for 3 days. This is your sponge. Put it into a glass jar and you can keep it in your frigerator. Every time you want to use it, let it sit out to bring it back to room temperature.

Step Two: The starter.

Take a cup of your sponge and add 2 ¼ cups of whole wheat flour and 1 cup of water. Cover and let sit for a day or night.

Step Three: The dough.

Take out a cup of starter and put it back with the sponge (to replenish your sponge), add all ingredients as you would for the challah or any other bread, except for yeast. Add a heaping tablespoon of baking soda. Kneed, rise until double in bulk, and bake until hollow sounding.