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Parve
Easy
2 Hours, 10 Minutes
Diets 
Nutritious and delicious, and very light and fluffy. Yield: 8 medium challahs
6 (1/4-ounce) packages dry yeast
1 and 1/2 cups sugar
2 cups hot water
2 cups seltzer
1/3 cup oil
3 and 1/2 tablespoons kosher salt
4 eggs, plus 1 additional egg yolk, for brushing
1 3-pound bag extra-fine, pre-sifted whole-wheat flour (I use Shibolim; if presifted flour is not available, you can sift it yourself)
1 cup wheat germ
1 and 3/4 cups white flour, such as Glicks
Gefen Sesame Seeds, poppy seeds, or everything spice, for sprinkling (optional)
In a mixer (see note), combine the yeast, sugar, hot water, and seltzer. Cover and let sit for five minutes to activate yeast. Add the oil, salt and eggs and mix for about one minute. Add whole-wheat flour and turn machine back on for three minutes. Add the wheat germ and white flour. Mix until well incorporated.
Drizzle a small amount of oil in a large bowl to coat. Place dough in the bowl and then turn over to fully coat with oil. Cover with a towel and let rise for about one hour.
Punch down dough and braid challahs. Place in greased pans or on lined cookie sheets. Let rise an additional 30 to 40 minutes uncovered on the counter.
Preheat oven to 350 degrees Fahrenheit. Brush challahs with beaten egg yolk and sprinkle with desired toppings. Bake in preheated oven for about 25 minutes, or until challahs are golden.
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