Dill, Onion, Rye and Wheat Bread

Although the title of this recipe is not exciting, the flavors definitely are. This is one of the better smelling breads I've created, and the taste matches the aroma. Perhaps my favorite characteristic of this bread is the buttery flavor, which I'm sure is due to the cottage cheese.

Dill, Onion, Rye and Wheat Bread
2/3 cup water
2 tsp. active dry yeast
1 Tbsp. sugar
1 egg
1 cup creamed cottage cheese
2 Tbsp. butter
2 tsp. salt
1 Tbsp. dill weed
4 tsp. dried onion flakes
3/4 cup dark rye flour
1 cup whole wheat flour
2 1/2 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and sugar. Let stand 5 minutes until yeast begins to bubble. Add the remaining ingredients except bread flour. Beat well, cover and let stand 15 minutes.

Slowly add the bread flour, and beat until a smooth dough forms. Knead the dough until it pulls away from the sides of the bowl and is soft and smooth to the touch. Remove the dough hook, cover and let rise 1 hour.

Punch dough down on lightly floured surface. Shape into 2 or 3 oblong loaves. Place loaves, smooth sides up, on lightly greased baking sheets. Cover and let rise until doubled, about 1 hour. Bake at 350ºF 35 to 45 minutes until a wooden skewer inserted into the middle comes out clean and dry. Cool loaves on wire racks.