Instructions: Lightly spoon the flours into dry measuring cups; level with a knife.

Combine warm milk, 1/2 cup whole-wheat flour, cereal, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.

Combine 1/2 cup water and wheat berries in a small microwave-safe bowl. Microwave at HIGH 1 minute or until mixture boils. Cover and let stand 1 hour. Drain.

Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/2 cup walnuts, honey, and salt to yeast mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of all-purpose flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough on a baking sheet coated with cooking spray. Shape into an 8 inch round loaf. Make a 1/4-inch-deep "X" design in top of dough using a sharp knife. Brush dough with oil, and sprinkle with 2 tablespoons walnuts. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 375 F.

Uncover dough. Bake at 375 for 25 minutes or until loaf sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.

NOTES : This dense, round loaf is great for sandwiches or as an accompaniment to a meal, soup or stew. Wheat berries, which can be cooked and eaten as a cereal or softened and added to baked goods, are whole, unprocessed kernels of wheat. Look for them in health-food stores and some supermarkets.

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