4-5 c. bread flour
2 tsp. salt
2 pkg. dry yeast
1 c. water
1/2 c. honey
1/4 c. butter
1 (9 oz.) container cream style cottage cheese
2 eggs
1 c. whole wheat flour
1/2 c. quick oats
1 c. chopped nuts

Generously grease two 9 x 5 x 3 inch loaf pans or two 9 x 1 1/2 inch layer pans with 2 tablespoons shortening per pan.

Combine 2 cups of the flour, salt, and yeast in a large bowl. Mix well. Heat water, honey, butter, and cottage cheese in a medium size pan until 120-130 degrees. butter does not need to melt completely. Add warm liquid and eggs to flour mixture. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in whole wheat flour, oats, and nuts by hand, plus enough of the remaining flour to form a soft dough.

Knead dough on a floured surface until smooth, about 10 minutes, and elastic. Place in a greased bow, turning to bring greased side up. Cover and let rise in a warm place until double in volume, about 1 hour. Punch dough down. Divide into 2 parts. Let rest on counter, covered with an inverted bowl, for 15 minutes. Shape into two loaves. Place in prepared pans. Cover. Let rise in a warm place until double, about 1 hour.

Bake at 375 degrees for 35 minutes, or until loaves sound hollow when lightly tapped. Remove from pans immediately and cool on a wire rack. For soft crusts, brush tops of loaves with melted butter.