1 T active dry yeast 1 c non-chlorinated water, 105-110 degrees 2 T honey 1/4 c brown sugar, packed 3 eggs, beaten 1/4 c olive oil 1/4 c vital wheat gluten 2 c white bread flour, plus extra for kneading 2 c whole wheat flour 2 tsp salt (or less) 1/4 c (or more) raisins (optional)
In large bowl, dissolve honey and brown sugar in warm water; add yeast and let stand 5-10 minutes until foamy. Stir in eggs and olive oil. In smaller bowl, mix together white and whole wheat flours, gluten and salt; stir gradually into yeast mixture. Turn out on floured surface and knead for about 10 minutes, until dough is smooth and no longer sticky., adding more flour during kneading as needed; knead in raisins during this time if desired. Place in oiled bowl, cover with dish towel, and let rise in warm place 1-2 hours or until about double in size. When doubled, remove from bowl, knead for 1-2 minutes, divide dough if you want two loaves, cut into desired number of strands, and shape and braid into challah(s). Let rise on baking sheet in warm place about 1/2 hour. Move rack to center of oven and preheat to 350. Bake at 350 for 25 minutes (for one large challah). Remove to rack to cool.