1. In a large bowl mix flour, yeast and salt until well combined. Add two of the eggs and one egg yolk (keep the egg white in an airtight container in the fridge for later), honey, oil and water and mix until a smooth dough forms. It will be quite sticky, but that is fine. Cover it with plastic wrap and let it rest for about 10 minutes.

2. Loosen the dough from the sides of the bowl with a rubber spatula or dough scraper. Grab the dough on one side, lift it up and fold it towards the center. Do the same three more times like you would fold a piece of paper together on all four sides. Flip the whole piece of dough so the folds are on the bottom and cover it again with plastic wrap. Let the dough rest once more for about 30 minutes. Repeat the process four more times so you have a total of five rounds of folding, flipping and resting. I placed a raisin for each round next to the bowl to keep track. At the beginning the dough will be a (sticky) b*tch, but by the end of the rounds the dough should be »friendlier« and elastic. Cover it one last time with plastic wrap and place it in the fridge for about 16-20 hours.

3. Prepare a baking sheet with baking parchment and set it aside. Take the dough out of the bowl and cut it into six equal pieces. Form each piece into a roll/log with a length of about 30cm. Braid two loaves and place them on the baking sheet. Cover them with plastic wrap and let them rise for another 2-3 hours. They should have puffed up to a nice size.

4. Preheat the oven to 180°C (350°F). Brush the loaves with the egg white you kept in the fridge and sprinkle them with seeds. Bake the challah in the preheated oven for about 20-25 minutes until nicely browned. Take them out and let them cool down completely on a wire rack.