6 ounces fresh yeast OR ½ cup minus 1 Tablespoon active dry yeast
4 Tablespoons sugar (preferably organic)
1 liter (1 bottle) seltzer (4½ cups), divided
8 cups whole wheat flour (I use white whole wheat)
8 cups whole spelt flour
3½ Tablespoons kosher salt
½ cup oil
1 cup honey
4 eggs
½ cup cornmeal
2 eggs, lightly beaten, for egg wash
½ cup old fashioned oatmeal (optional)
Instructions
Place yeast and sugar into a medium bowl. Warm 2 cups seltzer in microwave for 1 minute. It should be lukewarm (see Challah Notes). Pour over yeast and sugar. Let yeast activate, 10 minutes or so.
In the meantime, place flours, salt (see Challah Notes), oil, honey, and eggs into the bowl of a stand mixer fitted with the dough hook. Heat remaining 2½ cups seltzer in microwave for 1 minute. Add yeast mixture and remaining seltzer to bowl. Knead dough for 5-7 minutes.
Transfer dough to bowl or bag (see Challah Notes). Cover and let rise for no longer than 40 minutes.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper, or grease 6 challah pans. Sprinkle liberally with cornmeal.
Take challah with a berachah. Divide challah into 6 equal portions. Working with one piece at a time, divide each portion into equal parts, depending on how many strands you wish to braid.
On a floured surface, form each part into a long strand. Braid strands into a challah. Repeat with remaining dough.
Place challos onto prepared sheets/pans. Brush with egg wash. Immediately sprinkle with oats. Brush with egg wash again, over the oats. This helps the oats stick to the dough and it gives the oats a nice glaze.
Bake for 15 minutes. Lower oven temperature to 375°F; bake for an additional 15-20 minutes or so, depending on size of challos.
Remove challos from oven; place upside down, on a towel, to cool.
Freeze challos, unless you will use them that same day.
Rewarm challos briefly in the oven before serving.
Recipe by Between Carpools at https://betweencarpools.com/really-really-good-whole-wheat-challah/