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Whisk yeast and 1 teaspoon honey into ⅔ cup warm water and let stand until foamy.
In a stand mixer, whisk together yeast mixture, oil, remaining honey, eggs and yolk. Switch to dough hook and add flour and salt. Knead until smooth and elastic.
Transfer dough to a large oil-coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.
Turn dough out onto a floured counter and gently press it down. Spread ⅔ of apple chunks over half of the flattened dough. Fold the other half over the apple chunks and press down.
Spread the remaining ⅓ apple chunks over half the folded dough. Fold the other half over the apples and press down again.
Divide dough into 4 pieces. Roll each into a rope and weave them together.
Transfer the dough to a parchment-covered baking sheet. Brush with egg wash and let rise for another hour.
Preheat oven to 375 degrees. Bake for 40 to 45 minutes until beautifully bronzed.
Cool loaf on a rack before serving.