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Pour all the dry ingredients into the mixer bowl.
Add the water and the oil and start kneading, using a dough hook at a slow speed for about two minutes until the water is completely absorbed.
Continue kneading on a medium speed for 10-13 minutes until you get a flexible, smooth, and soft dough.
Place the dough into a smooth ball in a slightly greased bowl. Rub some oil on top of the ball before covering it and let it rise at room temperature until it doubles in size.
Divide the dough into defined weighted smooth balls.
Cover the balls for an additional 15-25 minutes.
Release the air from each bowl by gently pressing, folding it with your hands, and rolling it into a strand.
Braid into a Challah using videos and instructions.
Place your Challah on a cooking sheet with baking paper, cover it, and leave it to rise for about 40 minutes.
Wash the Challah with the egg yolk and top it with sesame seeds.
Place the Challah in a preheated oven at 180°C / 360°F and bake for 25-30 minutes until golden and brown.