Tasty Rye and White Challah

My husband and I had a dilemma... I grew up on white bread, he grew up on Russian Black bread... white bread tasted like nothing to him, and black bread was way to "black" for me... So I came up with this Challah recipe. I really like it, and my husband, while he would prefer it to be much darker, liked it better than the white sweet challah recipes... The guests we had for Shabbos also liked it. :)

Ingredients:
4.5 teaspoons of yeast (ie. two packages of yeast, ie. 1.5 TBS of yeast)
2.5 cups of water
1/2 cup of honey
1 TBS of salt
3/4 oil
4 eggs
6 cups of All purpose flour
3 cup of Rye Flour
Egg for glaze, beaten

Directions:
Mix yeast, water and honey together. Let stand until foamy, or about 5 minutes. Add Salt, oil and eggs.

Add flour one or two cups at a time, until it's "kneadable". Knead dough for about 5-10 minutes, or until the dough bounces back after you poke it.

Place in oiled bowel, cover with damp towel. Let rise for an hour.

Separate Challah at this point. (In my case, without a blessing for
this amount of challah... I would assume it's the same for your flour, but it's dependent on many things, so ask a Rav if you aren't sure what to do.)

Shape challah into whatever shapes you like... I usually make 4 medium
challahs from this dough. Allow to rise again. Brush beaten egg onto challah. Bake in oven at 375 degrees.

Makes 3-4 loaves

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Recipe submitted by: Rochel G. - Join our group! http://www.yahoogroups.com/JewishHomemaking