Sourdough Challah with Poppy Seeds

Stir one quart proofed and bubbly levain with four cups soft white wheat flour and one cup filtered water.

Pour the levain and flour into the basin of a standmixer equipped with a dough hook and mix until the dough forms a solid lump, cleaning the sides of the bowl, about three minutes.

Transfer the dough to an oiled mixing bowl, cover it with a kitchen towel and allow it to rest for twelve hours.After the dough has rested for twelve hours, whisk four eggs, one-quarter cup honey, one teaspoon unrefined sea salt with one-half cup unrefined extra virgin olive oil.

Transfer the dough back to the mixer equipped with a dough hook, pour in egg mixture and remaining three cups soft white wheat flour.

Mix together until the dough forms a solid lump, about four minutes, then transfer to a floured surface for kneading.Knead the dough, adding additional flour as necessary, until it becomes smooth and pliable, about six to eight minutes.

Transfer the dough to an oiled bowl and allow it to rise until doubled in bulk, about one to two hours.After the dough has doubled in bulk, divide it into two equal portions. To make one loaf, divide one portion of the dough into three portions, then divide each of those three portions into two portions. You should have six equal portions of dough for one loaf of challah.With the palms of your hands, roll each of the loaf’s six portions of dough into a strand about twelve inches long and one and one-half inches wide. You should have six equal strands of dough for one loaf of challah.Braid the six strands of challah. (Register for Happy & Healthy Holidays to view the video tutorial on braiding a six-strand challah, available December 1st).Prepare the second half of dough in the same way as you prepared the first.Beat the remaining egg with two tablespoons water and brush it on the loaves.Preheat the oven to 375 degrees Fahrenheit.Allow the loaves to rise again for about an hour, brush with egg wash a second time and dress with poppy seeds.

Bake in an oven preheated to 375 degrees Fahrenheit until golden, about forty minutes.Cool loaves completely before serving.