Simple Whole Wheat Challah Bread.

Whisk the oil into yeast, then beat in 4 eggs, one at a time, with remaining brown sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard mixer. This amount of dough actually broke my 7 quart mixer, but my mixer was already going, so I am not sure it was entirely the dough's fault.

Turn dough onto a floured surface and knead until smooth, about 5-10 minutes. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. (At this point you can let the dough sit, overnight in the fridge or continue on to the next rising.)  Punch down dough, cover and let rise again in a warm place for another half-hour. (Again, at this point you can let the dough sit, overnight in the fridge or continue on to the next rising.)

To make a 3-braid challah, divide the dough in half and place one half in the oiled bowl and cover. Take the remaining half of the dough and form it into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.

If baking immediately, preheat oven to 375 degrees. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.

When ready to bake, brush loaves again with the egg wash. Sprinkle bread with sesame seeds, if using.

Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.

The bread can be frozen unbaked or baked.