In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
After rising, dough can be baked or wrapped in plastic and stored in fridge for several days.
Baking
Grease a 5 x 10 inch area on baking sheet and sprinkle with cornmeal.
On a floured counter, split dough into two even pieces. Dough will be quite soft, use as much flour as needed to shape dough and prevent sticking.Turn dough in hands to lightly stretch the surface, creating a rounded top and a lumpy bottom. Form each half of dough into an oval bread shape, about 4 x 9 inches.
Place formed dough on greased baking sheet. Cover with clean towel and let rest 40 minutes (if using dough from refrigerator, let rest for 1 hour).
Preheat oven to 450°F/232°C.
Push in any exposed cottage cheese curds to prevent them from burning. Use a serrated knife to make three diagonal slashes through top of each loaf. And if desired, dust dough lightly with all purpose flour.
Bake at 450°F/232°C for 15 minutes, reduce heat to 400°F/205°C and bake another 20 to 25 until well browned. If getting too brown on top, cover loosely with sheet of foil. To ensure it is baked through, use an internal thermometer and wait for bread to reach 200°F/94°C).
Cool on wire rack.
Video
Notes
Flour- recipe works as is with 100% all-purpose flourOnion - add more or less onion flakes or powder - use much less onion powder than onion flakes - it's much more concentrated.Any cottage cheese curds that stick out on top of the dough will brown more than the dough. Poke them into the dough or remove them and tuck them into the bottom of the dough.I have only used 1 or 2% cottage cheese for this bread, I have not tried it with dry curd.Try making it in loaf pans 8.5x4.5 or 9 inch loaf pans should work.Nutrient Facts for one full loaf.