Multigrain Nut Bread

I'm going to TRY to record this recipe correctly, though I have no idea what the actual proportions I used were.

Sponge starter
Combine:
2 cups white unbleached flour
2 cups warm water
1 1/2 tablespoons active dry yeast
Let this mixture sit for at least 24 hours and up to 32 hours, stirring about every 8 hours and adding 2 tbsp flour at each interval (and more water if necessary).

Cereal mixture
Cover (add water until just covered) with water and soak overnight:
Any 1 1/2 cup combination of the following:
Flaxseed
Oats
Oat bran
Wheat bran
Wheat germ
Millet
Cornmeal
Crushed bulger
Ground buckwheat
Hot cereal mixes (Bob's Red Mill)

To prepare dough:
After a day or two of soaking and fermenting, combine both mixtures in a large stand mixing bowl. Add:
1 tablespoon salt
1/2 cup chopped pecans or walnuts
1/2 cup rye or spelt flour
1/2 cup whole wheat flour
Beat until combined. Add white flour until dough forms a ball. Turn onto a floured surface and knead for 8-10 minutes, adding flour as necessary.

Rising (twice)
Let rise for 2 hours, until doubled. Form into loaves and place on baking sheet sprinkled with cornmeal. Let rise for at least another hour, or more if necessary.
Baking
Preheat oven to 450˚F. Place a pan of water on bottom rack to create steam (OR, if you need to bake some squash or pumpkin, this is a GREAT time to do that, I discovered, as it both creates steam, and prevents the bottom of the bread from burning).
Place bread in oven, and reduce heat to 400˚F. Bake for about 15 minutes, then reduce heat to 350˚F. Bake for another 30-45 minutes, checking doneness by tapping the bottom (if bread sounds hollow when tapped, then it is done).

Serve hot with butter!

This bread is moist, so will last quite a while, if stored in plastic bag or container.