In a large bowl or in the bowl of a stand mixer, mix the yeast with the warm water. Let stand five minutes until yeast is frothy.
Add the nondairy milk, sugar or maple syrup, salt, and apple cider vinegar and mix.
Add 1/2 cup of bread flour and all of the whole wheat flour and mix well. Gradually add the remaining bread flour, a little at a time, until you have a smooth, slightly sticky dough. Continue kneading for about 10 minutes.
Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.
While the dough is rising, mix together the apple filling ingredients in a bowl and set aside.
Once the dough has risen, knead it to deflate, and divide into 12 portions.
Roll each portion into a ball, then roll into an oval, about four inches across on the wider side.
Place 2 apple slices in the center of the oval, and brush on some of the juice that the apples have expressed along with any sugar and spices. Fold the oval in half. Continue doing this for the rest of the balls of dough, and then stack them side by side, open side up, inside an oiled loaf pan.
Cover with a loose kitchen towel or plastic wrap and set aside to rise in a warm place, about two hours. The dough will mushroom over the top of the pan.
Preheat the oven to 450 degrees.
Once the loaf is risen, brush any remaining apple juice over the top of the loaf gently, then place in the oven. Bake 10 minutes, lower heat to 350 degrees, and continue baking 45-50 minutes or until the top is golden brown.
Cool on a rack, then unmold and dig in.