COMBINE 2 cups whole wheat flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour mixture with eggs and beat on medium speed with electric mixer until smooth and elastic, about 3 minutes. Gradually stir in all-purpose flour. Add berries, chocolate and nuts (if desired).
SPREAD batter in two greased 8-1/2 x 4-1/2-inch loaf pans, filling each half full. Let rise in a warm, draft-free place until nearly doubled, about 45 to 60 minutes. Bake in preheated 325°F oven for 35 to 40 minutes or until golden brown. Cool for 10 minutes and remove from pan. Cool 20 minutes on wire rack, then pour glaze over top of each loaf and continue to cool.
GLAZE by combining all glaze ingredients and drizzle over warm bread.