1. Whisk dry yeast with sugar and lukewarm water in a large bowl. Set aside for a few minutes to

activate.

2. Mix oil into the yeast mixture and gradually beat in 4 eggs along with the ¼ cup of sugar and

salt. Slowly mix in Cascade Milling whole wheat flour with a wooden spoon or a stand mixer

with hook attachment.

3. Take your dough out onto a floured work surface and knead until smooth. Place the dough into

a greased bowl, cover tightly, and let rise in a warm place for 1 hour. The dough will just about

double in size during this time.

4. Uncover your dough and punch it down. Cover again and let rise for another half hour in a warm

place.

5. Once raised, turn the dough onto a floured surface once again. To make a 6-braid challah, start

by cutting your dough in half, setting one of the halves aside. Using a bench scraper, take the

remaining half and cut into 6 equal pieces. Roll out each piece into a 12-inch log and place

parallel to one another, in a row. Pinch the top of the strands together and move the outside

right strand over 2 strands. Next, take the second strand from the left and move it to the far

right. Take the outside left strand and move it over 2. Then move the second strand from the

right over to the far left. Repeat this process from the beginning until the braid is completed,

making sure to tuck any excess at the top and bottom underneath the loaf. After both loaves are

individually braided, place them on a greased cookie sheet leaving 2 inches in between.

6. Preheat oven to 375 degrees F. While the oven is preheating, prepare your wash. Take two small

dishes, filling each with a few tablespoons of water. In the first dish, whisk in your remaining

egg; this will be your egg wash. In the second, heat the water for 10 seconds and whisk in your

honey. Using a basting brush, brush your loaves with the egg wash and honey. Finally, sprinkle

fresh rosemary over the top.

7. Bake for 35 to 40 minutes or until golden. Let cool for a few minutes before slicing.