1. Dissolve the dry active yeast in the water. Stir in the molasses and oil. Stir in the rye flour and mix well. Stir in enough whole wheat flour to make a batter which can be beaten. Beat 300 strokes, or for 10 minutes. This develops the gluten and is very important.
2. Gradually work in, one at a time, the salt, dry milk, brewer's yeast, bulghur, cornmeal, oats, sesame seeds, sunflower seed kernels, whole wheat berries, and raisins. Mix well.
3. Add enough of the remaining whole wheat flour to make a moderately stiff dough that just pulls from the sides of the bowl.
4. Put the dough in a clean oiled bowl, cover, and let rise until doubled in bulk, about 2 hours. Punch down, turn onto a floured board, and knead lightly.
5. Divide the dough in half, shape each half into a loaf and put in well-oiled 9- by 5- by 3-inch loaf pans. Butter tops.
6. Let rise until doubled in bulk.
7. Preheat the oven to 375 degrees.
8. Bake for 50 minutes, or until the loaves sound hollow when tapped on the bottom. Cool on wire racks.