2 c. creamed cottage cheese
2 tbsp. butter
1 tbsp. dill seed
2 tbsp. minced onion
1/4 c. sugar
1/4 tsp. baking soda
2 tsp. salt
2 egg
1 pkg. dry yeast
3 c. white flour
2 c. rye flour

Slightly warm creamed cottage cheese and butter together. Dissolve dry yeast in 1/2 cup warm water and stir into the cottage cheese mixture. Stir in white flour and as much of the rye flour as possible, kneading in the rest. Continue kneading until dough is smooth. Place in greased bowl, turning to grease the top. Cover and let stand until double in bulk.

Punch down. Shape into 2 loaves. Place in greased 4x8 inch pans. Cover and let rise until dough reaches top of pan. Bake in preheated 375 degree oven for 35 to 40 minutes or until loaves sound hollow when tapped on bottom. Turn out and cool on racks.