By Guest Writer Sarah Samuel
2.5 lbs of better for bread flour
1 bag of spelt flour (from the gourmet baking section)
2 lbs of whole wheat flour
4 egg yolks
three packages of yeast
1 1/4 c honey
3 tbs kosher salt
7 c warm water
3/4 cup canola oil
Mix well, and knead until incorporated. Place in a warm spot with a towel over the bowl. Cover in a sealed plastic garbage bag. Let rest for 1 hour. Punch down. Replace the towel and place back in the garbage bag, placing in a warm spot for 30 minutes. Punch down. Replace the towel and place back in garbage bag, placing in a warm spot for 30 minutes.
Pre heat oven to 375.
Punch down. Take challah with the bracha. Use 10 7″ round tins. Using a 1/4 c measure to measure the dough, make round balls from the dough, squeezing out the air bubbles. Place one ball in the center of the pan. Place 6 balls around it. It should make 9 tins. There will be some leftover dough. Place that in a shape in the tenth tin.
Mix the cool water with one beaten egg. Brush over the bread. (to do this I use a sandwich bag over my hand dipped in the egg mixture) Sprinkle with seasame seed and poppy seeds.
Place tins into hot oven for about 40 minutes.
Cool & enjoy!