2 c. unbleached all-purpose flour
1 tbsp. toasted wheat germ
1 c. rolled oats, regular or quick
1 c. seedless raisins
2 tbsp. vegetable oil
1/2 c. honey
1 c. whole wheat flour
2 pkgs. active dry yeast
1 c. whole bran cereal
1 1/2 c. low-fat cottage cheese
1 tbsp. salt
2 1/2 c. boiling water

About 4 1/2 cups additional unbleached all-purpose flour is also needed.

Stir together the 2 cups flour, whole wheat flour, wheat germ, and yeast in large mixing bowl. Set aside.

In separate bowl combine rolled oats, bran cereal, raisins, cottage cheese, oil, salt, and honey. cover with boiling water. Stir until thoroughly mixed. Cool to lukewarm and add to dry ingredients in mixer bowl.

Beat 1/2 minute at lowest speed; scrape bowl constantly. Beat 3 minutes at highest speed. Stir in about 4 1/2 cups flour by hand until mixture forms moderately stiff dough.

Turn onto floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn once to grease surface. Cover with dampened towel; let rise until double in bulk, about 1 hour.

Punch down dough; divide into thirds. Cover; let rest 10 minutes. Shape into 3 loaves. Place in 3 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Brush tops lightly with oil. cover; let rise until double, about 35-45 minutes.

Bake at 375 degrees for 35-40 minutes until golden brown. Remove from pans and let cool on rack.