In a stand mixer with a dough hook attachment, combine flour, water, whole egg, egg yolk, honey, yeast and salt. Mix on low speed for about 5 minutes. If your mixer starts straining, knead by hand.
Add the sugar, once incorporated, slowly start streaming the oil in.
Remove from bowl, knead a bit by hand. Place in a greased bowl and cover, allow to rest for 45 minutes.
Uncover the bowl, punch down the dough, and cover. Allow to rest for another 45 minutes.
On a floured surface, shape the dough into a square as best as you can. Cut into 9 equal pieces, cover with plastic wrap and allow to rest for 15 minutes.
Roll each piece to about 18 inches and place on a parchment lined cookie sheet. Pinch top of 3 pieces, and braid down to the end. Tuck in end. Brush with egg wash, put toothpicks in bread and cover with plastic wrap. Allow to proof for 1 1/2 hours.
Pre-heat oven to 350. Brush more egg wash and sprinkle with sesame seeds if you like. You could also add poppy seeds or even everything seasoning.