Whole Wheat Challah

1. Mix yeast and warm water in a small bowl. Let sit for about 7 minutes until the yeast is bubbly.
2. In the bowl of an electric mixer fitted with a dough hook, place the 4 eggs, avocado oil, honey, baking powder, salt, and whole wheat flour. Add the yeast mixture.
3. Mix on high speed for about 10 minutes until the dough is smooth.
4. Remove the dough from the mixing bowl and place it in a large bowl to rise. Brush the dough with oil. Cover with plastic wrap and a clean dishtowel.
5. Let the dough rise for 1 hour. (At this point, 'Challah' is taken and the bracha for Hafrashas Challah is recited).
6. Braid the dough and place it in greased challah pans.
7. Let the braided challah rise for an additional 45 minutes.
8. Preheat oven to 425°F.
9. Brush the challah with the beaten egg wash.
10. Bake for 10 minutes at 425°F.
11. Lower the oven temperature to 325°F and continue to bake for 45 minutes.