In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
Now take out the dough ball and roll it out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
Place the apple jam across the dough. I used homemade apple jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle – so the jam doesn’t ooze out. Roll the dough up into a log. Cut the log into 7 equal slices using a sharp knife.
Place the dough slices in a greased baking pan. I staggered them, placing the cut sides beside each other and shaped the dough into a wheat stalk shape. I’ve done this in the photo above.
Allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.