Grease a large bowl and set aside.

In the bowl of a stand mixer, add white whole wheat flour, 1 1/2 cups all-purpose flour, yeast, oats, sugar, salt, and allspice. Whisk to combine.

In a saucepan, add milk, water, and shortening. Heat until warm (120 to 130 degrees F). Shortening does not have to melt. Add to flour mixture along with the egg.

Using the flat beater, mix on low speed until moistened. Increase speed to medium and mix for 3 minutes.

Change flat beater to dough hook. Add the mixed berries, nuts, and 1 cup of all-purpose flour. Turn mixer on low (setting 1 or 2 as recommended by manufacturer when using dough hook). Gradually add enough remaining flour to make a firm dough. Knead for 4 to 5 minutes.

Turn dough out on a lightly floured surface. Knead a few times and shape into a ball. Place the dough in the greased bowl and turn to coat dough. Cover and let rise in a warm draft-free place until double, about 1 hour.

Lightly grease two loaf pans while dough is rising.

Punch down dough and divide into 2 equal parts. On a lightly floured surface, roll out 1/2 of the dough to a 14- X 7-inch rectangle. Starting with the shorter side, roll up tightly while pressing dough into roll with each turn. Pinch to seal edge and ends. Place into prepared loaf pan. Repeat with remaining 1/2 of the dough.

Cover loaves and let rise in a warm, draft-free place until double, about 1 hour.

Preheat the oven to 350 degrees F while the loaves are rising.

Bake for 40 to 45 minutes until deep golden or medium brown, rotating once half way through baking (for even browning).

Remove loaves from the pans and cool completely on a rack. Slice, serve, and enjoy!