Peter Reinhart's method would be to cook a mash of whatever whole grains and/or seeds you want and let it sit for 24 hours. Meanwhile, make a whole wheat sponge and let it sit for 24 hours. Combine them, shape them and I would add bake them in a pre-heated pot å la Lahey.
There's a recipe for Vollkornbrot and a dark pumpernickel - the kind you buy imported from Gemany here in the US - in Better Than Store-Bought, an excellent cookbook from the 70's. If that's what you're looking for I can hunt up and post.