Mix the yeast and 1/4 cup of water and set aside.
Mix in another bowl the remaining 1 cup of water, soymilk, shortening, sugar, and salt.
Add the soymilk mixture to the yeast. Add to it 1 cup of bread flour and 1 cup of whole wheat flour.
Mix in a stand mixer on low speed or by hand, then add 1/2 cup of whole wheat flour and 1 to 1 1/2 cups of bread flour. Add the flour slowly, kneading constantly, and add more bread flour if the dough's still sticky.
Continue kneading for another 10 minutes.
Transfer the dough to an oiled bowl, turning once so the top of the dough is coated with oil.
Cover with a kitchen towel and allow it to rise in a warm place for 1 to 1 1/2 hours, until doubled in volume.
Now punch down the dough, and put it back in the bowl to rise for another hour.
Grease two standard (6-cup) loaf pans. Now punch the dough down again and divide it into half. Shape each half into an oval, tucking the seams underneath.
Place each oval into a loaf pan, cover loosely with oiled plastic wrap, and set it aside to rise for about 1 hour until the dough rises above the pan, forming a nice dome.
Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then turn the oven temperature down to 350 degrees and continue baking for another 30 minutes or until the bottom sounds hollow when tapped.
Cool on a rack for about 10 minutes, then remove the loaves from the pan and continue cooling.