Honey Whole Wheat Challah

In a large bowl, whisk together 1 cup bread flour, 2 1/8 cups warm water, and yeast. Let stand until frothy bubbles appear (approximately 10 minutes).

Stir in 3 eggs, vegetable oil, honey, and salt until well combined. Gradually beat in whole wheat flour and remaining bread flour, alternating cupfuls, until the dough becomes too stiff to stir.

Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed to prevent sticking. Form the dough into a round shape, place in a lightly oiled bowl, and turn to coat. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume (1 to 2 hours).

Punch down the dough and knead a few times to release gas bubbles. Divide the dough into 3 equal pieces. Cover two pieces with a cloth to prevent drying while preparing the first loaf.

Divide one dough piece into 3 equal parts. On a floured surface, roll each part into ropes about the thickness of your thumb and 12 inches long, tapering slightly at the ends. Pinch the 3 ropes together at the top and braid them. Starting with the strand on the right, move it over the middle strand. Take the strand farthest to the left and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided. Pinch the ends together and fold them underneath. Repeat with the remaining dough pieces.

Place the braided loaves on a baking sheet lined with parchment paper. Let rise until doubled in volume (45 to 60 minutes).

Preheat the oven to 350 degrees F (175 degrees C).

In a small bowl, beat the remaining egg with 1 teaspoon of water. Brush the egg wash over the braided challah loaves and sprinkle with sesame seeds.

Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom (about 40 minutes). Cool on a wire rack before slicing.