Add 1 cup bread flour, yeast, and salt to a stand mixer bowl; set aside.
In a saucepan or microwave-safe dish, heat water, milk, honey and cottage cheese to 120-130°F.
Add warm milk mixture to flour mixer; using a paddle attachment, beat for 4 minutes on medium speed.
Switch to dough hook attachment. Gradually add whole wheat flour and remaining bread flour and knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
Grease a 9x5-inch loaf pan; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared loaf pan. Cover; let rise until indentation remains after touching.
Preheat oven to 375°F.
Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.