Dissolve 1 teaspoon of brown sugar in warm water.

Sprinkle dried yeast over the water and sugar mixture.

Let the yeast mixture sit in a warm place until frothy (approximately 5-10 minutes).

Chop one small onion.

In a blender, combine cottage cheese, chopped onion, butter, salt, eggs, and the remaining brown sugar.

Blend until smooth.

Set the cheese mixture aside.

In a large bowl, mix buckwheat flour, wholemeal flour, and rolled oats.

Pour in the yeast liquid and stir.

Add the cheese mixture and dill seeds.

Knead the dough until it is smooth and elastic (approximately 5-7 minutes).

Place the dough in a warm, greased bowl.

Cover the bowl with a damp tea-towel.

Let the dough rise in a warm place until it has doubled in size (approximately 45-60 minutes).

Knock back the dough to release air.

Place the dough in a greased 1.5L casserole dish.

Cover the casserole dish.

Let the dough rise again until doubled in size (approximately 20-30 minutes).

Preheat the oven to 180°C (350°F).

Bake the loaf for 35 minutes, or until it is cooked through and golden brown.