In a large mixing bowl, stir together the whole wheat flour, 1 cup of the white flour, the yeast, and caraway seed.

In a a small saucepan, heat the water, molasses, brown sugar, shortening, and salt. Stir and heat until just barely warm (about 115°-120°F). Keep stirring until the shortening is melted.

Slowly stir the melted water/molasses/shortening mixture into the flour. Using an electric mixer, beat the dough at low speed for 1 minute, constantly scraping the sides of the bowl. Beat another 3 minutes on high speed.

With a heavy spoon, stir in the enough of the remaining white flour to make a stiff dough. Turn the dough out onto a lightly floured surface and knead the dough until it's smooth, about 8 minutes. Turn the dough into a large ball and place in a large greased bowl. Turn the dough ball a few times to make sure it's covered with the grease (butter). Then cover and let the dough rise for about 1 1/2 hours or until doubled in size.

Divide the dough into two balls. Place on a greased baking sheet and cover with a damp towel. Allow to rest for 10 minutes. Then shape each ball into a slightly flattened balls, about 6-7" round. Place them back on the greased baking sheet. Cover with the damp towel and allow to rise for 45 minutes or until almost double in size.

While dough is rising, preheat the oven to 375℉. Once the loaves have risen, bake them for 30-35 minutes, or until they are golden brown. If you like a chewy crust, brush the tops of the breast with wam water at least 3-4 times during the last 15 minutes of baking. Remove from oven and cool completely on a baking rack.

Note: 1 slice = 1 serving.