Challah- (holiday twist bread)

1       pk           (or 1 tablespoon) Active Dry
                        -yeast
   2       tb           Sugar
     1/4   c            Warm Water (110 to 115
                        -degrees)
   2       c            All-Purpose flour
   2                    To 2-1/2 c Whole Wheat flour
     1/2   ts           Salt
   1                    Egg
   2       tb           Vegetable Oil
   1 1/4   c            Water
   1                    Egg, beaten
   1       tb           Poppy Seeds

  Dissolve the yeast and sugar in the 1/4 cup of warm
  water. Let stand for 5 minutes.
  Combine the flours and salt in a mixing bowl.  Make a
  well in the center of the flour mixture and add the
  egg, oil, yeast mixture and remaining 1-1/4 cups of
  water. Mix well. Knead the dough on a floured board,
  adding more whole wheat flour until the dough is
  smooth and elastic. Place in an oiled bowl. Cover with
  a damp towel and let rise until doubled, about 1 hour.
  Divide the dough into three parts.  Roll each third
  into a strip about 15 inches long.  Braid the strips
  together and place on a lightly-oiled baking sheet.
  Brush with the beaten egg. Sprinkle on the poppy
  seeds. Cover and let rise until doubled. Bake in a
  375-degree oven for 40 to 45 minutes, or until golden
  brown.