In a mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a saucepan heat water, honey, margarine, and salt, stirring constantly, until mixture is warm (120 degree F to 130 degree F). Add to flour mixture. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more. Using a large spoon, stir in whole wheat flour, cracked wheat, and aniseed. Stir in as much of the remaining all-purpose flour as you can.

Turn out onto a floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 45 minutes).

Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes. Lightly grease two 8x4x2- or 9x5x3-inch loaf pans. Shape each half into a loaf; place into prepared pans. Cover; let rise in a warm place until nearly double (30 to 40 minutes). Bake in a 375 degree F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped. Cover with foil the last 15 minutes of baking to prevent overbrowning, if necessary. Immediately remove from pans. Cool on racks. Makes 2 loaves (32 servings).

Wrap cooled loaves in foil and place in airtight freezer containers or plastic freezer bags. Seal, label and freeze up to 1 month. Thaw at room temperature before serving.