Combine cereal, dry milk, butter and boiling water in a large mixer bowl. Cool mixture about 8 to 12 minutes, until very warm (120° to 130°F). Add whole wheat flour, undissolved yeast, sugar, salt and egg. Beat for 30 seconds with electric mixer to combine. Increase speed to high and beat for 2 minutes.
Stir in bread flour, 1/4 cup green onions, 1/4 cup red onion and dill weed to make a stiff, sticky batter. Scrape down sides of bowl when stirring as needed. Cover and let rest 10 minutes. Spread into greased 9 x 5-inch loaf pan. Sprinkle with 1 tablespoon red onion and 1 tablespoon green onion. Cover and let rise about 30 minutes or until doubled.
Bake at 350°F for 30 to 45 minutes or until done. Remove from pan and cool on wire rack.