Title: Dilly bread
 Categories: Bakery, Breads
      Yield: 3 Loaves
 
      2 c  Chopped onions
    1/2 c  Water
      3 c  Warm water
    1/4 c  Sweetener
      2 tb Yeast
      1 tb Salt
      3 tb Oil
    1/3 c  Nutritional yeast
      3 tb Dry dill weed
      3 c  White flour
      7 c  Wholewheat flour
 
  Cook onions in 1/2 c water.  Combine sweetener, yeast & warm water &
  let stand till it foams.  Add 4 c flour to the yeast mixture.  Stir
  vigorously for 1 minute.  Stir in all remaining ingredients except
  the flour. After this is well mixed, beat in the rest of the flour a
  little at a time until you have the correct consistency.  Cover & let
  rise till doubled.
  
  Punch down dough, knead & form into loaves.  Place into 3 oiled loaf
  pans. Let rise again till almost doubled.  Bake at 350F for 35 to 40
  minutes.
  
  JoAnn Rachor, "Of these Ye May Freely Eat"