Honey Anise Bread

In a mixing bowl combine 2 cups of the all-purpose flour and the yeast.

In a saucepan, heat honey, margarine, salt and water, stirring constantly, until mixture is warm (120 degrees F to 130 degrees F). Add to flour mixture.

Beat with an electric mixer on low speed for 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 anise seed. 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 and turn once to grease surface. Cover and let rise in a warm place until doubled (about 45 minutes).

Punch dough down. Turn out onto a floured surface, then divide in half. Cover and let rest for 10 minutes.

Lightly grease two 8- by 4- by 2-inch or 9- by 5- by 3-inch loaf pans. Shape each half into a loaf. Place into prepared pans. Cover and let rise in a warm place until nearly doubled (30 to 40 minutes).

Bake in a 375 degrees F oven for 40 to 45 minutes or until bread sounds hollow when lightly tapped.

Cover with foil during the last 15 minutes of baking to prevent over browning, if necessary. Immediately remove from pans. Cool on racks.