1 cup lukewarm water
6 tsp. Ener-G egg replacer + 8 Tbs. water
4 cups flour (all-purpose, whole wheat pastry, or a combination of both) + more for dusting
Poppy seeds or sesame seeds (optional)
Place the dough on a floured surface. If you are making a double batch, divide the dough into 2 equal parts and continue with the rest of the steps. Cut the dough (or each half) into 3 equal pieces. Shape each piece into a ball, and then roll each ball into a long strand. Let the strands rest for 5 minutes. Transfer the strands to a baking sheet lined with parchment paper. Join the 3 strands at the top by pinching them together and turning them under. Braid the strands (cross the outer right strand over to the middle position, cross the outer left strand over to the middle position and repeat until you reach the end) and join the ends at the bottom, pinching them together and turning them under. Brush the dough with olive oil. Cover the dough again and let it rise for another hour.
Preheat the oven to 375 degrees. Brush the dough with olive oil again, sprinkle with poppy or sesame seeds, if desired, and bake for 35 minutes. The challah should be golden brown with a firm crust. It should sound hollow when you tap it. Let cool before slicing.