Whole Wheat Challah Twist

Combine the yeast and water in a large mixing container, allowing them to mingle until a smooth layer forms on top, approximately 5 minutes. Integrate the eggs, sweetener, butter, whole wheat flour, all-purpose flour, and rolled oats into the mixture by beating them together. Transfer the dough to a surface dusted with flour, and knead until it becomes smooth and elastic, taking around 5 to 10 minutes.

Shape the dough into a compact round shape, and place it in an oiled bowl. Rotate the dough several times to coat its surface with oil, cover the bowl with a damp cloth, and let it rise in a warm environment until it has doubled in size, roughly 2 hours.

Release the dough from the bowl, and divide it into three equal portions. On a floured surface, roll each portion into ropes approximately the thickness of your thumb and around 12 inches long. The ropes should be thicker in the middle and thinner at the ends. Join three of these ropes together at the top, forming a braid, and then continue braiding by moving the right strand over the middle strand, followed by taking the leftmost strand and moving it over the new middle strand. Repeat this process, alternating sides each time, until the loaf is braided and pinched at the ends. Fold the ends underneath for a neat appearance.

Position the braided challah on a baking sheet lined with parchment paper, cover it with a dry cloth, and allow it to rise in a warm spot until doubled, approximately 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Brush the loaf with a beaten egg, and bake in the preheated oven until it is golden brown, taking around 30 to 40 minutes. Allow the loaf to cool before slicing.