4 to 5 c. bread flour
2 tsp. salt
2 env. active dry yeast
1 c. water
1/2 c. honey
1/4 c. (1/2 stick) butter
8 oz. cream style cottage cheese
2 eggs
1 c. whole wheat flour
1/2 c. quick oats
1 c. chopped nuts

(OPTIONAL: for triple rich formula, in the bottom of each cup of flour put 1 tablespoon dried milk, 1 teaspoon wheat germ, 1 teaspoon bran; fill with flour to make 1 cup.)

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

2. Combine 2 cups flour, salt and yeast in a large bowl; mix well. Heat water, honey, butter and cottage cheese in medium sized saucepan until very warm (120 to 130 degrees). (butter does not need to melt completely.) Add warm liquid and eggs to flour mixture. Beat at low speed until moistened, then beat 5 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.

3. Knead dough on a floured surface about 10 minutes or until smooth and elastic. Place dough in greased bowl; turn to bring greased side up; cover. Let rise in a warm place away from draft until double in volume, about 1 hour.

4. Punch dough down, divide into 2 parts. Let rest on counter, covered with inverted bowl, for 15 minutes. Shape into 2 loaves; place in prepared pans. Cover. Let rise in warm place away from draft until double in volume, about 1 hour.

5. Bake in a moderate oven (375 degrees) for 35 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.