In a small bowl, combine 1/4 cup of the all-purpose flour, 1/4 cup of the warm water, the yeast, and half of the sugar. Let stand at room temperature for 10 to 15 minutes or until mixture begins to bubble.

Meanwhile, in a large bowl, stir together 2 cups of the all-purpose flour, the remaining sugar, and the salt. Add the remaining 2 1/4 cups warm water, the yeast mixture, oil, egg, and egg white. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover dough and let rest for 10 minutes; knead for 2 minutes more. Cover dough and let rest again for 10 minutes; knead for 2 minutes. Coat a very large bowl with nonstick cooking spray; add dough and coat top of dough with nonstick cooking spray. Cover and let rise in a warm place until double in size (about 1 hour).

Punch down dough; cover and let rise a second time for 45 minutes. Punch down dough; divide into two portions. Cover and let rest for 10 minutes. Divide each portion into three ropes (if making loaves) or 16 pieces (if making rolls). For loaves, on a lightly floured surface, roll each dough portion into a 14-inch-long rope. Place ropes on a very large baking sheet that has been coated with nonstick cooking spray. Using three ropes for each loaf, braid ropes into two loaves. Be sure braids are at least 5 inches apart. For rolls, coat two 13x9x2-inch baking pans with nonstick cooking spray; shape dough portions into rolls and place 16 rolls in each pan.

Cover loaves or rolls and let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat the oven to 425 degrees F.

In a small bowl, combine egg yolk and the 1 tablespoon water; brush atop loaves or rolls. Sprinkle with poppy seeds, sesame seeds, and/or oats.

Bake loaves for 10 minutes. Reduce oven temperature to 375 degrees F. Bake for 15 to 20 minutes or until bread sounds hollow when tapped. (For rolls, bake at 425 degrees F about 15 minutes or until roll tops sound hollow when tapped. Do not reduce oven temperature.) Remove from pans or baking sheets and cool on wire racks. 2 loaves (16 servings each) or 32 rolls.

Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.PER SERVING WITH SUBSTITUTE: same as above, except 114 cal., 20 g carbo., Carb choices: 1.