In large mixing bowl, combine 2 3/4 cups whole wheat flour, 1 cup unbleached white flour, 2 packages active dry yeast, and 2 tablespoons caraway seed.

In saucepan, heat 1 3/4 cups water, 1/2 cup dark molasses, 1/4 cup packed brown sugar, 2 tablespoons shortening, and 1 tablespoon salt until warm at 115-120 degrees, stirring constantly. Add to dry mixture in mixing bowl. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed, by hand, stir in 1/2 to 1 cup unbleached white flour to make a stiff dough.

Turn out onto lightly floured surface; knead into a ball. Place dough in a greased bowl, turning once to grease surface. Cover. Let rise until almost double in size (1 1/2 hours). Punch down. Divide dough in flattened 6 inch balls. Place on greased baking sheet. Cover. Let rise until double in size (about 45 minutes). Bake at 375 degrees for 30-35 minutes.