Preheat oven to 375 f.
In a large mixing bowl, combine yeast, milk, aniseed & 2 c. Unbleached flour.
In a saucepan, combine juices, water, orange rind, cinnamon, honey & 1 ts Oil. Heat until warm. (105 To 115 f. ) Pour over dry ingredients. Beat with a wooden spoon for 1 min. Cover with plastic wrap & let stand for 10 min.
Add whole-wheat flour, buckwheat flour and all but 1/2 c. Of balance of unbleached flour, 1/2 cup at a time, beating with wooden spoon after each addition. After adding 4 1/2 c. Of flour, dough will become difficult to beat with wooden spoon. Scoop up & turn onto lightly floured board & knead, adding balance of flour, if necessary, to make a smooth & elastic dough.
Shape dough into ball. Drop into lightly oiled, fairly straight-sided bowl, turning to coat. Cover tightly with plastic wrap & let rise at room temperature (70 to 80 f. ) Until doubled in bulk. (About 1 hour 15 min. )
Punch dough down. Transfer to board & cut into 3 equal parts. Cover with waxed paper & let dough rest for 5 min.
Roll each piece out into a 7 x 12 in. Rectangle. Starting with short end. Roll up tightly, tucking in sides& pressing seams to hold. Place, seam side down, in 3 small loaf pans (7 1/8 x 3 5/8 x 2 1/4 in. ) Greased with margarine or cooking spray. Cover with plastic wrap & let rise at room temperature until doubled in bulk. (About 1 hour. )
Gently remove plastic wrap. Bake in preheated 375 f. Oven for 40 min. Remove bread from pans. Place back in oven directly on rack & bake for 5 min. More. Loaves should be crispy & golden brown. Let cool thoroughly before slicing.