In a mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a medium saucepan heat and stir water, honey, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts. Add to dry mixture in mixing bowl. Beat with an electric mixer on low speed 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, cracked wheat cereal, 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 total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (about 45 minutes).
Punch the dough down. Turn out onto a floured surface; divide the dough in half. Cover and let rest 10 minutes. Meanwhile, lightly grease two 8x4x2-inch or 9x5x3-inch loaf pans.
Shape dough into loaves; place in prepared pans. Cover; let rise in a warm place until nearly double in size (30 t0 40 minutes).
Bake in a 375 degree F oven 40 to 45 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Immediately remove from pans. Cool on wire racks. Makes 2 loaves (32 servings).