Mix all the ingredients (less the ones for the egg wash), until evenly incorporated.
Knead the dough for around 10 to 12 minutes ( the dough will be firm).
Ferment 2 hours at room temp. in a warm place.
Divide the dough in 2 equal pieces. Divide each piece into 2 smaller pieces, such that the weight of 1 smaller piece is twice the weight of
the other. Finally, divide each smaller piece into three equal portions.
Shape each piece into strands of equal length.
Place four sets of 3 strand braids. Place each smaller braid on top of the larger braid.
Let it covered in a warm place for around 2 hours.
Preheat the oven at 205 degrees celcius.
Glaze the proofed Challah dough with the egg wash, then sprinkle it with the poppy seeds on top.
Bake the Challah for 20 to 25 minutes.