2 pkg. active dry yeast
1 tbsp. sugar
2 c. warm water
1/2 c. apple butter
1/4 c. butter, melted
2 tbsp. honey
1 1/2 tbsp. salt
3 1/2 c. whole wheat flour
2-2 1/2 c. all-purpose flour
1 egg, beaten
1 tsp. water

1. Dissolve yeast and sugar in 1/2 cup water. Let sit in large bowl until bubbly. Stir in remaining water, apple butter, butter, honey and salt; beat in whole wheat flour, 1 cup at a time and enough all-purpose flour to make a stiff, workable dough. Turn dough onto floured surface; knead in enough flour until dough is smooth. Cover with a damp towel; let rise in a warm place until double, 1 1/2 to 2 hours.

2. Punch dough down; divide dough into 2 parts; place in greased loaf pans. Cover and let rise until doubled, 1 hour. (Dough can be braided by dividing each half into 4 strands and braiding; place loaves on a baking sheet covered with corn meal and let rise.)

3. Heat oven to 425 degrees. Brush loaves with 1 egg, beaten, stirred with 1 teaspoon water. Bake for 10 minutes. Reduce oven temperature to 375 degrees; bake until loaves sound hollow when tapped, about 25 minutes. Cool on wire racks.