Aniseed gives this top-notch bread a light licorice flavor.

5 1/4 to 5 3/4 c. all-purpose flour
2 pkgs. active dry yeast
1/2 c. honey
3 tbsp. butter
1 tsp. salt
1 c. whole wheat flour
1/2 c. cracked wheat
3 tbsp. aniseed, crushed

In a mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a saucepan heat honey, butter, salt and 2 1/4 cups water, stirring constantly, until mixture is warm (120 to 130 degrees). Add to flour mixture. Beat with an electric mixer on low sped 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 oven 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).