Honey Wheat Challah

1. Sift the flours in a bowl. Whisk to combine. 2. Measure the warm water into a large metal bowl. Sprinkle the yeast on top, along with about a tablespoon of flour. Stir together and all to sit for 10 minutes. 3. While the yeast is proofing, whisk 2 of the eggs in a bowl. Separate the other 2 eggs and whisk the yolks in with the whole eggs. 4. Using a hand mixer, beat the egg whites until they form stiff peaks. Fold these into the yeast mixture. 5. Add the oil, honey, salt, and eggs to the yeast mixture. Mix until combined. 6. Start adding the flour, one cup at a time, using the hand mixer. Continue mixing by hand if it becomes too thick. 7. Once the flour is nearly incorporated, begin kneading the dough for about 5 minutes. 8. Grease a large metal bowl and place dough within. Cover with a damp towel and allow to rise in a warm spot for 1.5 hours. 9. After the dough has doubled in size, punch down the dough and separate into 2 balls. 10. Knead each ball for about 2 minutes, then separate into 4 equal sections (you will have 4 sections of dough per large ball). 11. Roll each section into a long rope, about 1 to 1.5 inches in diameter. pinch 4 strands of dough together at the top. Start with the strand on the far left. Pass it under the 2 directly to the right, then bring it back over 1 one strand to the left on top. Do the same from the right, alternating sides until you have braided the entire loaf. Pinch together at the end. 12. Place loaves on a greased cookie sheet. Cover with a towel and allow to rise in a warm spot for 1 hour. Meanwhile, preheat your oven to 350. 13. Whisk the remaining egg with 1 Tablespoon of water. Brush on top of each loaf and sprinkle with sesame seeds immediately before placing on the middle rack of the oven. 14. Bake until the top and bottom of each loaf is a dark golden brown. 15. Immediately remove from the pan and allow to cool for 1 hour before slicing. 16. ENJOY!