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1
Mix the yeast and water together in a large bowl, and let stand until a creamy layer forms on top, about 5 minutes.
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2
Beat in 3 eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats.
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3
Turn the dough out onto a floured surface, and knead until smooth and elastic, 5 to 10 minutes.
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4
Form the dough into a compact round shape, and place in an oiled bowl.
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5
Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, about 2 hours.
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6
Punch down the dough, and cut into 3 equal-size pieces.
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7
Working on a floured surface, roll the dough pieces into ropes about the thickness of your thumb and about 12 inches long.
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8
Ropes should be fatter in the middle and thinner at the ends.
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9
Pinch 3 ropes together at the top and braid them.
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10
Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.)
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11
Take the strand farthest to the left, and move it over the new middle strand.
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12
Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
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13
Place the braided challah on a baking sheet lined with parchment paper.
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14
Cover the loaf with a dry cloth, and let rise in a warm spot until doubled, about 1 hour.
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15
Preheat oven to 350 degrees F (175 degrees C).
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16
Brush the loaf with 1 beaten egg, and bake in the preheated oven until golden brown, 30 to 40 minutes.
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17
Let cool before slicing.
