Go Back
Two loaves of freshly baked apple butter whole wheat bread resting on a black wire cooling rack, with one loaf sliced to reveal a soft, dense, and hearty crumb.

Old-Fashioned Apple Butter Whole Wheat Bread

A vintage, 50-year-old recipe for a hearty, savory whole wheat bread enriched with apple butter and honey. Yields two beautiful, golden loaves!
Print Recipe Pin Recipe

Equipment

  • Large mixing bowl
  • 2 standard loaf pans
  • Clean kitchen towel
  • Wire cooling racks

Ingredients
  

  • 2 pkg. active dry yeast
  • 1 tbsp. granulated sugar
  • 2 cups warm water divided (105°F - 110°F)
  • 1/2 cup apple butter
  • 1/4 cup unsalted butter melted
  • 2 tbsp. honey
  • 1 1/2 tbsp. kosher salt
  • 3 1/2 cups whole wheat flour
  • 2 to 2 1/2 cups all-purpose flour
  • 1 large egg for egg wash
  • 1 tsp. water for egg wash

Instructions
 

  • In a large bowl, dissolve the 2 packages of yeast and 1 tbsp sugar in 1/2 cup of the warm water. Let sit for 5-10 minutes until bubbly.
  • Stir in the remaining 1 1/2 cups of warm water, the apple butter, melted butter, honey, and salt.
  • Beat in the whole wheat flour, exactly 1 cup at a time.
  • Gradually add enough of the all-purpose flour to create a stiff, workable dough.
  • Turn the dough onto a floured surface. Knead in enough extra flour to prevent sticking, continuing until the dough is smooth and elastic (about 8-10 minutes).
  • Place in a lightly greased bowl, cover with a damp towel, and let rise in a warm place until doubled (about 1 1/2 to 2 hours).
  • Punch the dough down and divide it evenly into 2 parts. Shape into loaves and place into two greased loaf pans.
  • Cover with the damp towel again and let rise until doubled (about 1 hour).
  • Preheat oven to 425°F.
  • In a small bowl, beat the egg with 1 tsp of water. Brush this egg wash evenly over the tops of both loaves.
  • Bake at 425°F for 10 minutes.
  • Reduce the oven temperature to 375°F. Bake for an additional 25 minutes, or until the loaves sound hollow when tapped.
  • Remove immediately from the pans and cool completely on wire racks.

Notes

Braided Option: Instead of loaf pans, you can divide each half into 4 strands, braid them, and let them rise on a baking sheet dusted with cornmeal.
Sweetness: This bread is intended to be savory and hearty, not sweet.