2 3/4-3 1/4 cups all-purpose flour
2 tsp. salt
2 pkg. Fleischmann's active dry yeast
1 1/2 cups water
3/4 cup milk
1/4 cup honey
1/4 cup (1/2 stick) butter
3 cups whole-wheat flour
Seedless raisins
1 egg, beaten

Mix 2 cups all-purpose flour, salt and undissolved yeast.

Heat water, milk, honey and butter to 120-130°F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Stir in 1 cup whole wheat flour; beat at high speed 2 minutes. Stir in remaining whole wheat flour and enough remaining all-purpose flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

Punch dough down; divide into 4 equal pieces. Form 2 pieces into balls. Place each on greased baking sheet for body; flatten slightly. Halve remaining pieces. Form 2 pieces into balls. Place above larger pieces for heads; flatten slightly. Form each remaining piece, break off a small ball, about the size of a cherry and place for a nose. Divide remaining dough into 12 equal pieces. Shape into balls and attach to bears to form paws and ears; seal seams. Cover; let rise until doubled, about 45 minutes.

Make an indentation in each ear. Place raisins for eyes and belly button on each bear; brush with egg. Bake at 400°F for 25-30 minutes. Remove from sheets; cool.

Note: 3 cups all-purpose flour may be substituted.