To a large saucepan add oats, bran cereal, raisins, cottage cheese, butter, molasses, honey, and salt.
Turn heat to medium and stir to combine. Pour boiling water over mixture and stir until butter us melted (about 1 minute).
Pour mixture into a large stand mixer.
Combine the yeast, very warm water, and 1/4 tsp honey and stir gently. Allow to rest 5 minutes.
Add to stand mixture, along with whole wheat flour. Mix to combine.
With the mixer on, slowly add the unbleached flour, a little at a time, until it begins to pull away from the sides.
You may not need to use all the flour. Knead for 7-8 minutes in your stand mixer (or by hand if you don't have a stand mixer). Dough will be very sticky.
Grease 3 bread pans. Shape dough into 3 loaves, and set in bread pans.
Cover with a towel and allow to rise until doubled. about 1 - 1/2 hours.
Preheat oven to 350 degrees F. Bake loaves for 40-45 minutes or until golden brown and done in the middle. Remove from pans and cool on wire racks.
Notes
To store: wrap tightly in plastic wrap and store in an air-tight container or ziplock bag. It makes great toast on day 2! I like to freeze the extra loaves.