2 pkgs. active dry yeast
1/2 c. chopped onion
3 tbsp. cooking oil
1 (13 oz.) can (1 2/3 c.) evaporated milk
1/2 c. snipped parsley
3 tbsp. sugar
1 tsp. salt
1/2 tsp. dried dillweed
1/4 tsp. ground sage
3/4 c. cornmeal
4 c. whole wheat flour

Soften yeast in 1/2 cup warm water (110 degrees). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the whole wheat flour. Stir in remaining flour by hand to make a moderately soft dough. Turn out on lightly floured surface. Knead 3 to 5 minutes.

Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well- greased 16 ounce coffee cans. Cover and let rise until double, 30 to 45 minutes. Bake in 350 degree oven for 45 minutes, covering loosely with foil during last 15 minutes. Makes 2 loaves.