Normandy Apple Bread

In a large mixing bowl dissolve yeast and sugar in 1/2 cup warm water. Let sit for a few minutes until it begins to bubble. Stir in remaining 1/2 cup of water ,apple sauce ,yogurt ,butter ,honey and salt; beat in whole wheat flour. Add all-purpose flour one cup at a time until dough becomes stiff and workable. Turn dough onto floured surface; knead until dough is smooth. Place dough back in bowl and cover with a damp towel; let rise in a warm place until it's doubled (about 1 1/2 to 2 hours). Remove dough from bowl and place on lightly floured surface. Punch dough down to remove air; divide dough in half and place in two greased rectangular 5X9 loaf pans. Cover and let rise until doubled ,1 hour (or you can create a braided loaf by dividing each half into 4 strands and braiding; place loaves on a baking sheet covered with corn meal and let rise for 1 hour). Heat oven to 425°F. In a small bowl beat one egg with 1 teaspoon of water. Brush loaves with egg wash. Bake for 10 minutes. Reduce oven temperature to 375 degrees; bake until loaves sound hollow when tapped ,about 25 minutes. Cool on wire racks. Makes two loaves of bread with 12 servings per loaf.