3/4 c. crushed shredded wheat
1/2 c. non-fat dry milk
1/3 c. parsley flakes
1/4 c. dill seeds
1 tbsp. sugar
6 tbsp. butter, softened
5 1/2 c. all-purpose flour
1 pkg. dry yeast
1/3 c. chopped chives
1 1/4 tsp. salt
2 c. warm (110 to 115 degrees) water

Stir together cereal, 3 cups flour, dry milk, yeast, parsley, chives, seeds, salt and sugar. Add warm water and butter. Beat 3 minutes, stir in enough flour to make a stiff dough. Knead about 5 minutes until smooth and elastic. Place in greased bowl, cover and let rise about 1 1/2 to 2 hours. Punch down and divide in half. Use 9x5 inch loaf pans. Let rise 45 minutes, bake at 375 degrees about 35 minutes.