2 c. all-purpose flour
3/4 c. rye flour
1 c. Swiss cheese, shredded
1 tbsp. sugar
1 tsp. salt
1 tsp. dill weed
1 pkg. Fleischman's rapid rise yeast
1/2 c. hot milk
1/4 c. hot water

Set aside 1 cup flour. Mix remaining flours, cheese, sugar, salt, dill and yeast. Stir hot milk and water into dry mixture. Mix in enough reserved flour to make soft dough. Knead 4 minutes. Shape into ball. Place on greased baking sheet, flatten to 6 inch round. Cover. Let rise 20-25 minutes. Cut slashes 1/4 inch deep in checkerboard pattern on top. Bake at 375 degrees for 30 minutes. Can also be made into buns of desired size.