Make a starter for sour dough as described in the recipe with some of the dark wheat flour. When the starter is ready (after a few days) add the rest of the ingredients, and as much water as is needed to form a nice supple dough. Form a big loaf or two smaller ones. Sprinkle some seeds on top. Let the bread rise for three hours. Bake 45 minutes at 200 degrees Celsius.

Put flour, honey, salt, yeast, 1 egg, 1 egg white, oil and 1 tablespoon poppy seed together and add 250 gram water. Knead for ten minutes, allow the dough to raise one hour. Divide the dough into three portions and braid them together. Brush the top with the remaining egg yolk and sprinkle the remaining poppy seeds over. Allow the bread to raise another hour. Bake 35 minutes at 200 degrees Celsius.

Challah is a Jewish bread, normally baked for Sabbath. On Sabbath no cooking takes place, therefore, usually two challas are baked one day before Sabbath.