This recipe was in the Oct/Nov 1997 issue of Taste of Home magazine. It is the bread I posted a photo of and has a nice light, and slightly sweet taste to it with all whole grains.
* (the recipe calls for all-purpose flour but I use half pastry flour and half whole wheat flour throughout the recipe)
3-4 C all-purpose flour* divided
2 tsp. salt (I used about 3/4 tsp. salt since I'm cutting down on salt)
2 pkgs. active dry yeast
1 C water
1/2 C honey
2 TBL. vegetable oil (I used olive oil)
1 C low fat cottage cheese
4 egg whites
1-1/2 C whole wheat flour*
1/2 C wheat germ
1/2 C old fashioned oats
In large bowl: combine 2 C all-purpose flour*, salt and yeast.
In sauce pan: heat water, honey and oil to 120 - 130 degrees, stir in cottage cheese. Add to flour mixture with egg whites; blend at low speed until moistened. Beat for 3 minutes on medium. (I never use my mixer with bread so I just stirred..)
Add whole wheat flour*, wheat germ, oats and enough of remaining all-purpose flour* to form a soft dough.
Turn onto a floured surface, knead until smooth and elasticy about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled. (about 1 hour...mine took longer)
Punch dough down. Shape into two loaves. Place in two bread loaf pans coated with non-stick cooking spray. (I use olive oil)
Cover and let rise until doubled - about 1 hour.
Bake at 375 degrees for 35-40 minutes or until golden brown. Cover with foil the last 15 minutes of baking to prevent overbrowning. (Ooops...I forgot to do this!)
Remove from pans, cool on wire rack.