Ingredients

• 2 cups low fat cottage cheese
• ½ cup scallions minced or fresh chives in amounts to taste
• 1 teaspoon dill
• 3 cups whole wheat flour
• 5 to 6 cups unbleached white flour
• 2 peck fast rising yeast
• 1 tablespoon sugar

Directions

• Directions
• Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125 to 135 degrees using thermometer.
• Combine whole wheat flour, 5 cups of white flour, yeast and sugar. Mix the wet and dry ingredients together.
• Knead dough on work surface sprinkled with remaining flour until the dough is smooth and elastic about 5-8 minutes.
• Place the dough in bowl cover with towel and rest 10 minutes. Divide the dough and place in two 5 ¼ x 9 ¼ inch loaf pans.
• Cover with plastic wrap sprayed with non-stick vegetable coating and put in a warm place for 20 minutes.
• Bake in preheated 425 degree oven for 25 minutes or until the loaves sound hollow when tapped.
• Remove from loaf pans and cool on rack.