Egg Free Challah - another recipe from the Holy Land

I plan to have over friends for Shabbat, one of which doesn't do eggs. That's half the fun of shabbat, making sure everyone can eat everything that you cook. Below is a recipe I plan to try tomorrow, should be interesting.
Half Whole Wheat Challah

9 cups stone ground whole wheat flour
11 cups sifted white flour
1 & 1/2 cups light brown sugar
1 & 1/2 T. salt
1 & 1/4 cups canola oil
6-7 cups warm water
3.5 oz. fresh yeast / 100 grams

Place the oil, 2 cups of warm water, sugar and salt into the mixing bowl. Add 5 cups of each kind of flour to this and stir a bit.

In another small bowl, put the yeast together with 2 T. of sugar, and add 1 1/2 cups of warm water.

Cover the bowl and allow the mixture to start activating. When it is bubbling and foamy, add it to the mixing bowl and start to mix the dough.

Add in another 3 cups of flour, either kind, and another cup of water. Mix and then turn off the mixer and allow the dough to start to rise for 10 minutes.

Mix again and add all the rest of the ingredients slowly, one cup at a time, until you reach a smooth, non-sticky consistency of dough. If the dough sticks too much to the sides of the bowl, add in a bit more oil.

After the dough is thoroughly prepared, grease a large (it will rise a lot) bowl with a fine layer of oil. Turn out the dough into this bowl and turn several times so that the dough will be greased lightly on all sides.

Cover the bowl with a large plastic garbage bag and allow it to rise for one hour before punching down and shaping.

Alternatively, place the unrisen dough in the large garbage bag, with all the air taken out and knotted on top of the bag, and placed in the fridge overnight to be shaped early the next morning.

This dough will shape and handle the same way the pure white one did and comes out delicious when it is baked. It is an especially tasty treat when cut into slices, toasted, and then served spread with a bit of butter and sprinkled with some cinnamon and sugar on top.