This week's Inside the Jewish Bakery challenge recipe is Honey Whole Wheat Challah. The loaves took 2 hours for their first rise (bulk fermentation). I shaped the two loaves and am now proofing them prior to baking - here's a picture of them in the final proofing stage.
I just gave them anohter 20 minutes to proof and then I think they will be ready to glaze with an egg wash and add poppy seeds and sesame seeds. They bake for about 40 minutes in 350F oven. Each loaf is 1 1/2 lbs. though they look on the small side to me. Hope they taste good!
Here they are fresh out of the oven--