Mix together in a 4 quart bowl 3 cups of proofed starter, 1 cup of flour and 2 tablespoons sugar. Stir until well blended.

Mix together in a saucepan and stir over low heat until lukewarm 1 cup milk, 2 tablespoons butter, 2 teaspoons salt, 1/4 teaspoon baking soda, 2 tablespoon dried and minced onion, 5 tablespoon chopped dill weed and 1 cup small curd cottage cheese.

Add together both mixtures. Combine well.

Add 4 cups flour, 1/2 cup at a time, mixing well after each addition.

Place 2 cups wheat flour on the breadboard and turn the dough out onto the board. Knead in the flour to make the dough satiny and smooth about 10 minutes.

Form the dough into a round ball, cover it with a warm, damp towel, place it in a warm, draft-free place for 2 hours. Then punch down the dough.

Form the dough into 2 loaves. Place each loaf into a well buttered loaf pan and let rise, covered in a warm place for 1 3/4 hours.

Bake in a preheated 375 degree oven for 45 minutes. Cool loaves out of pans on bread rack.