Norwegian Whole Wheat Bread

Candice and I went to a Relief Society bread-baking class when I was visiting her in Nashville and this recipe was given to us. This bread is the bomb - best wheat bread recipe I've found for sure. I did make one adjustment to the recipe to make it healthier: I used almost 4 cups whole wheat and only 1 to 2 cups of bread flour (btw, using bread flour instead of all-purpose flour REALLY makes a difference). Oh, and for some reason mine is done in barely 30 minutes, maybe less. Not sure if it's the elevation or my oven or what. But maybe just set the timer for 28 min or so just in case it cooks faster for you too.
Let me know what you think!

Norwegian Whole Wheat Bread

2 packages active dry yeast
2 cups warm water, 105-15 degrees F
1/4 cup light molasses
1/4 cup sugar
1/4 cup melted shortening or butter
1 1/2 teaspoons salt
2 cups whole wheat flour
3 to 4 cups bread flour or unbleached all-purpose flour
butter to brush hot loaves

In a large bowl, dissolve the yeast in the water. Let stand 5 minutes. Add molasses, sugar, shortening, and salt. Stir in the whole wheat flour. Add bread flour, 1 cup at a time, until dough is stiff. Let rest 15 min. Sprinkle breadboard with additional flour and turn dough out onto the flour. knead it lightly and add dough to the bowl. Turn over to grease top. Cover and let rise in a warm place until doubled. Punch down. Cover and let rise again until doubled. Punch down again and divide dough into 2 parts. Shape each into a round or onlong loaf. Lightly grease two round cake pans or two 9 x 5-inch loaf pans. Place loaves in the pans. Let rise until almost doubled. Preheat oven to 375 degrees F. Place loaves in the oven and bake 30 to 40 min or until loaves sound hollow when tapped or a wooden skewer inserted in the center comes out clean. Brush tops of loaves with melted butter.