Puree cottage cheese in a food processor. Stir the pureed cottage cheese, sugar, eggs, egg whites, 1/4 cup oil, lemon zest and salt into the yeast mixture. Gradually beat in, with a wooden spoon, the remaining 1 cup whole-wheat flour and enough of the all-purpose flour to make a soft, sticky dough. Turn out onto a lightly floured board, sprinkle raisins, currants, candied peel and almonds over it and knead until the fruits and nuts are evenly distributed and the dough is smooth and elastic, about 10 minutes, adding just enough additional all-purpose flour to prevent the dough from sticking. Place the dough in a lightly oiled bowl and turn to coat it with oil. Cover with plastic and let rise until doubled in bulk, 1 to 2 hours.