• 1 Proof yeast, warm water, and 2T of honey. Combine eggs, vinegar, rest of honey, oil, and add to yeast mix.2  Combine dry ingredients in a separate bowl and slowly add to wet mixture. Mix for 10-15 minutes. The dough should be on the wet side, but should hold together.3 Using a 2-2 1/2"spring release ice cream scoop, place scoopfuls onto parchment lined baking pan--either individual scoops, or with several touching to form a "challah" shape, or a pull-apart. Let rise 1 ½-2 hours. Brush with an egg was hand bake in a 350 F preheated oven approx. 20-30 min.
• Note: The OU told me that hamotzei can be said over a kazait of 100% oat challah.  Since this recipe contains about half oats, one would need around two kazaitot to make hamotzei.

Special instructions

• This is a delicious challah, a little on the sweet side. Great for those gluten free folks who would like to have real hamotzei challah.
• Source:
• Multiple sources, plus a lot of trial and error.