2 pkgs. dry yeast
3 tbsp. oil
1/2 c. water
1 (13 oz.) can evaporated milk
1/2 c. onions, chopped
1/2 tsp. dried dill weed
3 tbsp. sugar
1 tsp. salt
1/4 tsp. ground sage
3/4 c. cornmeal
1/2 c. parsley
4 c. whole wheat flour

Soften yeast in warm water. Cook onions in oil until tender. Combine in a big bowl onions and remainder of ingredients. Stir in yeast. Form soft dough and turn on floured surface, kneading 3 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour.

Punch dough, cut in half. Place in 2 well greased pans. Cover and let rise until double, 30 to 45 minutes. Bake in 350 degree oven for 45 minutes. Cover loosely with foil for the last 15 minutes of cooking time.