Combine the wheat berries with the water in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until the berries are tender, 1 to 1-1/2 hours. (If the berries are soaked overnight, you can reduce the cooking time to 50-60 minutes.) Drain off any excess water.
Meanwhile, scald the milk, then let cool to 110 degrees. In a large bowl, combine the yeast, whole wheat flour and sugar. Stir in the milk. Beat vigorously for 2 minutes. Cover the bowl with a towel and let rise for 30 minutes.
Stir down the dough to deflate it. Then stir in the wheat berries, eggs, oil, salt, and 2 cups of the unbleached white flour. Keep adding flour until the dough is stiff enough to knead. Turn the dough out onto a work surface that has been dusted with flour.
Knead, adding more flour as needed, until you have a smooth, elastic dough. Put the dough in an oiled bowl, turning to coat. Cover and let rise until doubled in size, about 40 minutes.
Spray two 8" loaf pans with nonstick cooking spray. Turn the dough out onto a work surface and cut in half. Shape each half into a loaf and place in the loaf pans. Cover and let rise 30 minutes while you preheat oven to 375°F.
Bake for 30-35 minutes, until the loaves shrink slightly from the sides of the pans and sound hollow when tapped.
Immediately remove from the pans and cool on a wire rack.
