Apple Pie Swirl Bread

I made this one evening and we enjoyed it for breakfast the next day.  I was shy with the "fillings", eyeballing the spices and butter.  One third cup of sugar seemed like a lot to me.  The loaf turned out fine, but was missing some of the "apple pie" flavor I think would have shown up more if I had used the suggested amount of sugar and cinnamon.  

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
1 tablespoon honey
2 tablespoons grapeseed oil (I used canola)
1 1/3 cup whole milk
2 tablespoons butter, softened slightly
3/4 cup chopped apple (equals about 1 medium apple)
1/3 cup sugar
1 1/2 teaspoons cinnamon (I used Penzeys' Apple Pie Spice)

Mix together flours, yeast, and salt in a large bowl, stand mixer, or food processor. Stir in the honey, oil, and milk, mixing until the dough comes together and forms a ball. If the dough is too sticky add a small amount of all-purpose flour; if too dry, add a small amount of milk.


Turn dough out onto a floured surface and knead for a couple of minutes, until the dough is smooth. Let rise in a covered bowl until doubled in bulk, about two hours.  It took my dough over three hours to double in size.


Punch down dough and put onto floured surface. Roll out into a rectangle with its short side approximately 9 inches (to fit a loaf pan). If the dough resists rolling out, let it rest 10 minutes and continue.  Spread butter on dough. Scatter apple pieces across, similar to topping a pizza. Mix together sugar and cinnamon and sprinkle over the entire surface.


Roll up dough and pinch ends closed. Place in a greased loaf pan, and press down dough to fit into the pan, making sure to reach the corners. This will help ensure an even second rise and properly shaped loaf. Cover and let rise approximately 1 hour.


Bake at 350 degrees for 45 minutes. Let cool completely before slicing. After the first day, store in the fridge.