6 1/4 to 6 1/2 c. unbleached flour
1 c. whole wheat flour
2 pkgs. active dry yeast
1 c. quick cooking rolled oats
1 c. whole bran cereal
1 c. raisins (optional)
2 1/2 c. boiling water
1 1/2 c. cottage cheese (12 oz.)
2 tbsp. shortening
2 tsp. salt
1/2 c. molasses

In large mixer bowl, mix 2 cups unbleached flour, whole wheat flour, and yeast. In another bowl, combine the rolled oats, bran cereal, raisins, boiling water, cottage cheese, shortening, and salt. Stir constantly until shortening melts. Add molasses.

Add the wet mixture to dry ingredients in mixer bowl. Beat at low speed until well mixed, then beat three minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic. Place in greased bowl; turn over to grease entire surface. Cover and let rise until double, about one hour.

Punch down; divide dough into thirds. Shape each portion into a loaf. Place in three greased loaf pans. Cover and let rise until double, 35-45 minutes. Bake in a 375 degree oven for 35 to 40 minutes until golden brown.