Combine 2 cups all-purpose flour, rye flour, undissolved yeast, baking soda and salt in a large mixing bowl.
Combine cottage cheese, sour cream, water, butter, honey, molasses, onions, dill weed and caraway seeds; heat to very warm (120° to 130°F). Add to flour mixture and mix on medium speed of electric mixer for 30 seconds. Add eggs; mix for 1 minute. Add remaining 1 cup all-purpose flour and mix for 2 to 3 minutes.
Divide batter equally between 2 well greased 8-inch round cake pans OR 1-1/2-quart casserole dishes. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
Bake in preheated 350°F oven for 30 to 35 minutes or until golden brown. Remove from oven; let sit for 5 minutes before removing from pans. Cool completely on wire rack.