In your stand mixer, combine 3 cups whole wheat flour and the dry yeast.
After you have mixed the flour and yeast together, add the hot water, oil, sugar, and salt. Your water needs to be between 120-130 degrees. I use my candy thermometer to make sure my water is the right temp.
Turn on your mixer and mix for one minute.
Quickly add the remaining flour…one cup at a time, until the mixture cleans the sides of the bowl and forms a ball. Be careful not to add too much flour. This will result in tough dry bread.
Continue mixing for 3-4 minutes.
Lightly oil hands and divide dough into two equal portions.
One at a time, roll the dough onto an oiled surface. Roll each into a 12 x 15 rectangle.
Beginning at the long side, roll it up tightly.
Seam side down, lightly pinch and tuck ends under to taper the loaf.
Place the loaves on a gently greased baking sheet…seams down. Use a knife to diagonally slash loaf tops 1/4″ deep.
Beat egg white and water with a fork until foamy. Brush the tops and si