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1
Process the cottage cheese in a food processor until smooth.
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2
Dissolve the yeast in the warm water in a large bowl.
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3
Stir in the sugar and allow to stand for 10 minutes until creamy.
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4
Add the cottage cheese, egg, grated onion, 2 tablespoons olive oil, baking soda, and dill.
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5
Beat together well.
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6
Add a cup of the whole wheat flour and the salt.
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7
Fold inches Add the remaining whole wheat flour and fold inches Add enough of the all-purpose flour to make a dough that you can scrape onto a floured work surface.
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8
Knead for 10 minutes, adding flour as necessary.
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9
The dough should be elastic and spring back when pressed gently with a finger.
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10
Oil a loaf pan with some of the remaining olive oil.
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11
Shape the dough into a loaf and place in the pan with the seam side facing down.
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12
Lightly brush the top with oil, then turn the loaf so that the seam side is down.
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13
Brush lightly again with olive oil.
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14
Spray or brush a piece of plastic wrap with oil and place it oiled-side-down lightly over the pan.
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15
Cover with a damp kitchen towel and allow to sit in a warm spot to rise until the dough reaches the edges of the pan (about 1 hour and 15 minutes).
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16
Preheat the oven to 375F Remove the plastic wrap and towel.
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17
Place dough in the oven and bake for 45 minutes until the loaf sounds hollow when tapped.
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18
Remove from the pan and allow to cool on a rack.
