In a small bowl dissolve the yeast in 1/2 cup warm water, adding the sugar. Let stand for about 10 minutes or until the yeast starts to bubble.

In a large bowl mix the remaining water and the oil and stir. Add the salt and honey. Beat in 2 of the eggs and add the yeast. Gradually add 4 cups each of the bread and whole-wheat flours. Turn out onto a floured work surface and knead for 1 minutes or until smooth, adding more bread flour as needed to make a soft, smooth dough.

Form the kneaded dough into a ball and place in a greased bowl. Cover with a towel and let rise for about an hour or until doubled.

If you like, you can say the following blessing, "Blessed are Thou, Lord our God, King of the Universe, Who has sanctified us with His commandments and commanded us to separate challah." Then remove a small piece, approximately 1 ounce, from the dough. Immediately after separating the challah say, "this is challah." Then burn it separately in a piece of aluminum foil in the oven or broiler.

Divide the remaining dough into 2 portions Roll out each portion into a long rope-like piece about 1 inch in diameter and approximately 18 inches long. One end should be tapered thinner.

Place the thicker end in the center of a baking pan and coil the strip around itself. Tuck the ends under the challah. Place on a greased baking sheet and let rise, covered, for another 45 minutes. Repeat with the other pieces.

Brush the loaves with the beaten egg and sprinkle with the poppy seeds. Bake for 10 minutes in a preheated 425-degree oven. Lower the heat to 350 degrees and continue baking for 35 to 40 minutes, or until done. Remove from the cookie sheet and cool on a rack.