The process is easier than it looks!
The directions here are very basic..."step-by-step"..., specially designed for those new to the bread making process.
The steps in making bread aren't difficult, they're just very specific. Enjoy!

Ingredients:
1 cup lukewarm water
1 tsp sugar
2 tsp yeast
1 & 1/2 cups milk, scalded
1/2 cup brown sugar
2 tbsp salt
1/2 cup shortening
additional 2 1/4 cups lukewarm water
6 cups whole wheat flour
4 cups all-purpose flour

Extra flour for kneading process
Vegetable oil for rising process (1/4 - 1/2 tsp)
4 greased loaf pans

Directions:
1. Combine the first three ingredients (sugar, yeast and 1c. lukewarm water).
Stir and set aside for 10 minutes, allowing yeast to become active.

2. While you're waiting for the yeast to dissolve, scald the milk.
(Scalding milk: put the milk in a pot, and heat on the stove at high or just under high, until small bubbles start to come up...it should only take a few minutes. Do not boil! You're bringing the milk to "just about" boiling, but not boiling!)

Remove the milk from heat and add in the shortening, salt and brown sugar. Stir until shortening is completely melted into the milk. Add 2 and 1/4 cups lukewarm water and stir.

3. Take dissolved yeast mixture and to milk/shortening mixture. Stir.

4. In a large bowl, combine the whole wheat and all-purpose flour and mix well.

5. Pour combined liquid mixture in a second large bowl. Add in majority of flour, but not all of it! Leave out about 2 cups for now...you can always add more flour if necessary, but you can't take it out after it's mixed in!

6. Stir mixture well (use those muscles!) and add remainder of flour about 1/4 - 1/2 cup at a time, until the dough is still very soft, but not too sticky.

Don't feel you need to use all of the flour. It's more important for the dough to be the right consistency than it is to use all of the flour.

7. Turn the dough out onto a floured surface , and knead for ten minutes.
(TIP: This is one of the most important steps in the entire bread-making process! There are many books and websites that offer specific kneading instructions. Most unsuccessful bread making attempts are directly related to the kneading process. BUT ANYONE can learn how to do it! Punch fists DOWN into the dough...not away from you and through, but DOWN towards the countertop, turn the dough 1/4 turn to the left, and punch DOWN again, turn 1/4 turn to the left, and punch down, turn, punch, turn, punch...for 10 minutes. If the dough starts sticking to the countertop, then you sprinkle a little flour on the counter and keep gong.)

8. Very LIGHTLY oil a very large bowl with the vegetable oil, put in the dough mixture, very LIGHTLY oil the top of the dough ball.

Cover bowl with wax paper, and then with a tea towel and set aside to rise. No cheating here. Depending on how warm your house is, you'll need about two hours. If you're preparing the dough at night to make bread in the morning, you can put the bowl in the fridge to slow down the rising process. DO NOT set bowl near a warm oven, stove or near the heat vent. Leave dough undisturbed until it has risen and DOUBLED it's original size.

9. After dough has risen, remove towel and wax paper, and "punch down" dough...put your fists right into the dough ball and let the air escape.

The process should take less than a minute.

10. Divide the dough into 4 equal portions. Cover with wax paper and tea towel and let it "rest" for ten minutes.

11.. With a rolling pin, roll each portion into an oblong shape.. This process is simply to remove any obvious air bubbles. Then take the dough itself and roll it up (jellyroll style) towards you to shape your loaf. Seal each end of the roll by using the edge of your hand (karate chop style).

Place in a greased loaf pan, with the seam of the roll facing down. When finished with all four loaves, lightly oil the tops of the loaves, then cover with wax paper and tea towel, and leave the dough to rise , again until it's doubled its bulk. This time around it may take up to an hour and a half.

12. Bake at 350 F for 35 minutes. When its finished baking, turn bread out of the pans and onto a cooling rack...it really needs to cool before you slice it, at least wait until its slightly warm to the touch !

Congratulations! You made your own bread!