For those that can tolerate wheat in their diets, this recipe has honey, whole wheat flour, and flax seeds. Anything honey-baked in the kitchen sounds and smells instantly gratifying. After several attempts in baking challah, I have realized that recipes sometimes do not specify the type of yeast to use. Generally speaking, it is common to buy nutritional yeast especially from Trader Joe’s. However, this is not active yeast nor fast yeast for baking. This non-active item has a wild variety of nutrients and vitamins – it is “very B vitamin-ful” …. (See number 6!) and is best used as a thickener in soups and as a dry cheese-grainy flavor add on into salads. Super yummy! See below the recommended yeast for challah!
Fleischmann’s Active Dry Yeast or Rapid Dry Yeast is the best bet!
Recipe below.
Check out below tips in the image slideshow as well as these links.
Final Products! 
Fleischmann’s Active Dry Yeast with Salt… Most important ingredient. 
Mix and mix, either with a handheld blender or manual or in between. 
Keep kneading the dough about 10-15 times, until it becomes one mass all intact. 
Final shape. 
Place and ready for 1st rise with a damp paper towel for 4 hours. 
Could not believe how fast the dough was expanding. It is SO much fun watching the dough rise and rise. What such chemistry! 
So much activating in the first rise. This dough is rising higher than the ledge of the mixing bowl. 
Need to punch once in between the 4 hours of 1st rise to let some of the air bubbles out or else it will just explode! You want to keep the puffiness inside, evenly. 
And we rise again. 
Braid work begins after you break the dough into three balls with a dough slicer or knife. pull the strands and weave them gently up and down to distribute the weight throughout. Can easily rub each one in between your hands. 
2 whole eggs with a pinch of salt with honey. 
Egg wash apply. Seed apply. 
2nd rise, covered with moist paper towel or in a plastic container with lid. For about an hour or so. 
And we stare through the oven light. 
Challah needs to reach temperatures between 170 to 190.
Nat’s Noshes 