1/2 cup olive oil, plus more for greasing the bowl
5 large eggs, divided
1 tbsp. kosher salt
4-1/2 cups white whole wheat flour
4 cups all-purpose flour
1In a large bowl, dissolve the yeast and 1 tablespoon brown sugar in the warm water and let sit for about 5 minutes, until foamy.
2Whisk the olive oil into yeast, then beat in 4 eggs, one at a time, with remaining brown sugar and salt. Gradually add both flours and mix until dough holds together.
3Turn dough onto a floured surface and knead until smooth, about 5-10 minutes. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap, and let rise in a warm place until almost doubled in size, about 1 hour.
4Punch down the dough, cover and let rise again in a warm place for another 30 minutes.
5Divide the dough in half and place one half in the oiled bowl and cover.
6Preheat the oven to 375°F
7Take the remaining half of the dough and form it into 3 balls.
8With your hands, roll each ball into a strand about 12 inches long and 1-1/2 inches wide. Pinch the tops of the - strands together and braid until you reach the end, pinching the ropes together to seal.
9Repeat steps 7 and 8 for the remaining half of the dough.
10Beat the remaining egg and brush it on the loaves (keep excess egg wash). Allow the bread to rise another hour.
11Brush loaves again with the egg wash.
12Bake in the middle rack of the oven for 30-40 minutes, or until golden. Cool loaves on a rack.