Multigrain Wolf bread

Named after Lester's mom's friend Wolfgang, in case you were wondering. In general, you can use >2 c of any nuts, seeds, or chunky grains you like, and another cup or more of your choice of brans and meals. Makes two soft hearty loaves.

2 c warm water
1 T yeast
1 t white sugar
1/2 T earth balance
2/3 c chopped walnuts
1 1/3 c cooked wheat berries
1 T brown sugar
1/2 c powdered milk
3/4 c wheat bran
3/4 c flaxseed meal
1 c wheat flour
2 t salt
3-3.5 c white flour
semolina for dusting

In a large bowl, dissolve yeast and sugar in water. Fry walnuts and wheat berries in earth balance and brown sugar for a couple minutes and let cool. Add the milk powder, wheat bran, flax meal, wheat flour, and salt into the water, and stir to make a smooth porridge. Stir the nuts and wheatberries into the porridge. Stir/knead in enough white flour to make a not-too-sticky dough and knead for a few minutes. Let rise in a greased, covered bowl until doubled. Get out a baking sheet and dust it with semolina. Divide the dough in half, form each half into a ball, and place (well-separated) on the baking sheet. Cover and let rise. Preheat oven to 400F. Bake for 30-35 min on the bottom rack with a dish of water on the top rack, rotating halfway through.