1 cn V-8 juice (11.5-oz) or
-tomato juice
2    Egg or egg substitute
2/3 c  Water
2 c  Low fat cottage cheese
1/2 c  Scallions minced or fresh
-chives in amounts to taste
1 ts Dill
3 c  Whole wheat flour
5 c  To 6 c unbleached white
-flour
2 pk Fast rising yeast
1 tb Sugar

Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat
in e to 125-130 degrees using a thermometer. Combine whole wheat
flour, 5 cup 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 a towel, and rest 10 minutes. Divide the dough
and place in two 5 1/ 4 x 9 1/4 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.

NOTE: You may need to practice before you get the results you wish.