2	Pkgs.	Yeast
1/2	Cup	Onion, chopped
3	Tbsp.	Oil
1	Can	Evaporated milk (13 oz.)
1/2	Cup	Parsley, snipped
3	Tbsp.	Sugar
1	Tsp.	Salt
1/2	Tsp.	Dried dill weed
1/4	Tsp.	Sage
3/4	Cup	Oatmeal
4	Cups	Whole wheat flour

Soften yeast in 1/2 cup warm water. Cook onion in hot oil til tender. Combine onion, milk, parsely, sugar, salt, dill weed and sage. Stir in yeast. Beat in oatmeal. Beat in half of the flour. Stir in rest of flour by hand to make a moderately soft dough. Turn out onto floured board. Knead 3-5 minutes. Place in greased bowl. Cover and let rise until double (about 1 hour). Punch down, divide into 2 parts. Place in two well-greased #1 coffee cans. Cover and let rise 30 minutes or until doubled. Bake at 350° for 45 minutes - covering loosely with foil the last 15 minutes.