Pour yeast in mixing bowl. Pour warm water over yeast and add a pinch of sugar. Stir together. Let sit for 10 minutes or until foamy.

Add whole wheat and buckwheat flour. Mix thoroughly. You may use a fork or dough hook on a stand mixer. Add 1 cup of all purpose flour, Mix thoroughly.

Add another cup of all purpose flour. Mix until the flour disappears and you have a sticky ball. Sprinkle flour on a flat surface. Place sticky ball of dough on floured surface. Continue to add the last cup of flour a tablespoon at a time while kneading. (You may not use the whole cup.)

Continue kneading and adding the last cup until you have a soft, pliable ball. Approximately 10 minutes. Place your finger on the top of the ball and push in gently. If the dough bounces back, it is ready.

Spray large bowl with non-stick cooking spray. Place the dough in the bowl and roll gently in oil to coat. Cover and set in warm place.

Let dough rise for 1 hour or until doubled in size. Gently place dough on lightly floured surface and knead an additional 5 minutes forming another ball. Cut dough in equal halves.

Flatten and stretch each half of dough into a rectangle, approximately 8x4. It will be about 1/4 inch thick. Sprinkle 1/8 cup of cranberries and 1/8 cup of pecans on each rectangle. Roll up dough in ball and knead 2 or 3 more minutes until cranberries and pecans are incorporated into the dough almost disappearing. Flatten again into the rectangle.

Beginning on the long side, roll tightly and pinch seams together. Spray loaf pans with non-stick spray and place dough seam side down. Let rise an additional hour or until the dough rises approximately an inch over the top of the loaf pan.

Preheat oven to 375 degrees. Bake for 30 minutes. Melt 2 tbsps. of butter and brush the tops of the loaves. Sprinkle lightly with sea salt. Bake an additional 5 minutes. Remove bread and tap bread. If bread sounds hollow, it's done.