2 pkgs. yeast
2 1/2 c. warm water
2 tbsp. sugar
1 tbsp. salt
1 pkg. onion soup mix
1/4 c. oil
2 c. graham wheat flour
3 1/2 to 4 c. white flour
1/4 c. butter, melted
1 1/2 to 2 1/2 tsp. dill (crushed)
2 to 2 1/2 c. cheese, grated
Milk (to brush on loaves)
Sesame seeds (toasted)

Soften yeast in warm water. Add salt, sugar, onion soup mix and oil. Stir in graham flour. Gradually add white flour to form stiff dough. Knead until elastic. Place in greased bowl and let rise until double, 1 1/2 hours. Punch down and let rise 30 minutes.

Line 2 bread pans with foil, greased well. Roll out 1/2 the dough to 14x10 inch rectangle. Brush with 2 tablespoons melted butter. sprinkle with dill and 1/2 the cheese. Starting with the 10-inch side, roll up jelly-roll style. Seal edges. Cut in 8 equal slices.

Flatten each slice to 1/4 inch and pull into oblong shape. Fold in 1/2 and place, folded side down, in pan. Repeat with remaining dough. Form second loaf as above. Cover and let rise 1 hour. Brush with milk and sprinkle sesame seeds on top. Bake 40-50 minutes at 350 degrees. Remove and cool.