In a mixing bowl for a stand mixer, combine water, pomegranate juice, yeast, bread flour, and salt. Cover and allow to rise for 1 to 3 hours. The surface of the sponge will appear puffy and spongy in texture with bubbles and divots. The sponge will also smell rich and yeasty with a bit of an alcohol aroma. Those are the flavor building blocks for good bread!

Add barley flour, evoo, silan, whole eggs, yolks, flour, raisins, and figs to sponge. Knead until a dough that is slightly tacky forms. You don't want to add too much flour to produce a dry dough. Flour needs to rehydrate and a tacky dough allows enough moisture to do that.

Either cover and refrigerate dough overnight or cover and allow to rise about 2 to 3 hours in a warm spot before braiding. If you cover and refrigerate, the next day allow dough to come to room temperature before braiding.

Once dough has risen, braid or pan as desired on a greased baking sheet or pan. Cover and allow to rise at least 2 to 3 hours. A long second rise gives the dough better flavor, so do not rush the second rise!

Preheat oven to 350°F.

Whisk egg and water. 

Brush egg wash on challah. Allow to “set-up” on dough for 10 minutes. Brush dough a second time for a lacquered effect.

Bake at 350°F for 12 to 15 minutes, rotate baking pan, and bake an additional 12 to 15 minutes or until you hear a hollow sound when bread is thumped gently.