Challah

Yields:	1 loaf
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Dissolve the yeast and sugar in the 1/4 cup of warm water.

Let stand for 5 minutes.

Combine the flours and salt in a mixing bowl.

Make a well in the center of the flour mixture and add the egg, oil, yeast mixture and remaining 1-1/4 cups of water.

Mix well. Knead the dough on a floured board, adding more whole wheat flour until the dough is smooth and elastic.

Place in an oiled bowl. Cover with a damp towel and let rise until doubled, about 1 hour.

Divide the dough into three parts.

Roll each third into a strip about 15 inches long.

Braid the strips together and place on a lightly-oiled baking sheet.

Brush with the beaten egg. Sprinkle on the poppy seeds.

Cover and let rise until doubled.

Bake in a 375 degrees F. oven for 40 to 45 minutes, or until golden brown.

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This is the best recipe. The only thing we could add is to drizzle with confectionery sugar icing.