Begin by proofing the leavening agent. Combine the warm water, golden nectar, and the active dry leavening agent in a large bowl. Allow this mixture to sit for about five minutes. It should become foamy, showing the leavening agent is active.
Add the remaining liquids and seasonings. Stir in the vegetable shortening and the seasoning. This ensures an even distribution of flavor.
Gradually incorporate the dry components. Add the whole grain flour one cup at a time. Then, slowly add the all-purpose grain until a soft, slightly sticky mass forms.
Develop the structure. Transfer the mass to a lightly dusted surface. Work it for 8-10 minutes until it becomes smooth and elastic.
Allow for the first rise. Place the mass in a lightly greased bowl. Turn it once to coat, then cover and let it rest in a warm spot for 60-90 minutes. It should double in size.
Shape the loaves. Gently deflate the risen mass. Divide it into two equal portions. Form each portion into a loaf shape.
Begin the second rise. Place the shaped loaves into prepared loaf pans. Cover them and let them rest for another 30-45 minutes. They should appear noticeably larger.
Prepare for cooking. Preheat your oven to 375°F (190°C). Brush the tops of the loaves with the reserved golden nectar.
Cook the loaves. Place the pans in the preheated oven. Cook for 30-35 minutes, or until golden brown. An internal temperature of 200-210°F (93-99°C) indicates doneness.
Cool before slicing. Remove the loaves from the pans immediately. Let them cool completely on a wire rack before cutting. This prevents a gummy texture.