Instructions: Cook barley according to package directions and drain well. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.

Heat cottage cheese, honey, the 1/4 C margarine or butter, 1 C water and 1/12 t salt just until warm (120 - 130 deg F) and margarine is melted, stirring occasionally. Add to flour mixture. Add eggs and beat on low speed of an electric mixer for 1/2 min, scraping sides. Beat 3 min on HIGH speed. Using a spoon, stir in barley, whole wheat flour, 1/2 C of oats and as much remaining all-purpose flour as you can.

Turn dough out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 - 10 min). Shape into a ball. Place in a greased bowl; turn to grease surface.

Cover and let rise in a warm place until nearly double (abt 1 1/4 hr).

Punch down and turn out onto a floured surface. Divide in half and shape into 2 balls. Cover; let rest 10 min. Shape each ball of dough into a loaf and place in 2 greased 9 x 5 x 3" loaf pans, or place each ball on a lightly greased baking sheet and flatten to a 7" circle. Lightly brush tops of loaves with water and sprinkle with additional quick-cooking oats. Cover and let rise in a warm place until nearly double (45 - 60 min).

Bake in a 350 deg F oven for 35 - 40 min or until done. Cover with foil after 25 min to prevent over browning. Remove from pans; cool on a wire rack.

Makes 2 loaves (32 servings)

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