Light Whole Wheat Round Challah

In a large bowl, dissolve yeast in the water. Add the sugar and let proof until it starts to foam, about 5 minutes. Stir in the oil, egg, whole wheat flour and salt with a wooden spoon. Add the white flour gradually.When it gets too hard to mix, scrape it onto a lightly-floured board and knead 8 to 10 minutes, adding more white flour as needed to get a smooth, elastic dough.

Let the dough rest on a lightly-floured board, covered with plastic, for 20 minutes, until it relaxes and starts to rise. Add the raisins and knead briefly until the raisins are incorporated. Transfer to a lightly-oiled bowl and turn to coat. Cover with plastic and let sit at room temperature until doubled, about 1 to 1 1/2 hours.

Turn dough out onto a lightly-floured board and divide into 3 equal pieces. Cover and let rest for 10 minutes. Roll out each piece into a 30-inch rope, making it thicker on one end, and tapering the other end to a point. If the dough starts to resist, let it rest and continue rolling the other pieces. Line up the 3 ropes and, starting with the thicker end, braid the dough, pinching the ends to seal. Again, starting with the thicker end for the center, wind the braid around into a closed circle, slipping the pointed end under the coil and pinching it in place. Gently lift
the circle onto a lightly oiled baking sheet that has been sprinkled with cornmeal. The circle of dough will be 7 to 7 1/2 inches across. Cover, and let rise at room temperature until doubled, about 30 to 45 minutes. Brush on the yolk-water mixture, and sprinkle with the sesame seeds.

Bake at about 350°F for 30 to 35 minutes or until it is deeply golden brown and sounds hollow when tapped on the bottom. Cool on a rack. Leftovers make terrific french toast.