1 pk (or 1 tablespoon) Active Dry

           -Yeast
      2 tb Sugar

    1/4 c  Warm Water (110 to 115

           -degrees)
      2 c  All-Purpose Flour

      2    To 2-1/2 c Whole Wheat Flour

    1/2 ts Salt

      1    Egg

      2 tb Vegetable Oil

  1 1/4 c  Water

      1    Egg, beaten

      1 tb Poppy Seeds

  Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand
  for 5 minutes.
  Combine the flours and salt in a mixing bowl.  Make a well in the
  center of the flour mixture and add the egg, oil, yeast mixture and
  remaining 1-1/4 cups of water. Mix well. Knead the dough on a floured
  board, adding more whole wheat flour until the dough is smooth and
  elastic. Place in an oiled bowl. Cover with a damp towel and let rise
  until doubled, about 1 hour.
  Divide the dough into three parts.  Roll each third into a strip
  about 15 inches long.  Braid the strips together and place on a
  lightly-oiled baking sheet. Brush with the beaten egg. Sprinkle on
  the poppy seeds. Cover and let rise until doubled.
  Bake in a 375-degree oven for 40 to 45 minutes, or until golden brown.