photo credit: https://www.scotchandscones.com/baking-homemade-challah
1 package (2 1/4 tsp) active dry yeast
1/4 plus 3/4 cup warm water
1 tsp white sugar
1/2 cup honey
1/2 cup olive oil
3 eggs, beaten (plus 1 for brushing at end)
4 ½ cups whole wheat flour, plus more for kneading
1 teaspoon salt
2 tablespoons vital wheat gluten
1/4 cup raisins, to taste (optional)
Proof the yeast by dissolving it in 1/4 cup warm water and then adding 1 tsp sugar. Allow to sit for 5 mins. Stir in the honey, olive oil, additional water, beaten eggs, and raisins if using. Add the flour, wheat gluten, and salt and mix well until it forms a dough.
Turn the dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed), about 10 minutes. Form the dough into a ball. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth and let rise in a warm place until doubled, about 1 hour.
Cut the dough into 6 equal-sized pieces and roll into ropes. Ropes should be fatter in the middle and thinner at the ends. Braid into 2 loaves. Pinch together at the ends and fold them underneath for a neat look. Place the braided loaves on a baking sheet lined with parchment paper, cover, and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush with remaining beaten egg. Bake until golden brown, about 30 minutes. Serve warm for best flavor.