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Mix the three types of flour with the yeast and sugar in a mixer fitted with a dough hook. Add the water until it starts to come together but isn't overly sticky. Knead for 6-7 minutes or until elastic in texture.
Oil a large bowl and shape the dough into a ball and cover with cling film. Place in a warm, draught-free area and allow to rise until double in size for 1 hour or so.
Punch the dough down and then knead in the salt, pepitas, sunflower seeds, sesame seeds, chia seeds, poppyseeds, linseed and caraway seeds.
Oil a large loaf tin and line it with parchment. Place the seed rolling mix on a large plate with a rim. Separate the dough into two balls and roll them in the seeded mixture. Place them in the prepared tin and cover with cling film and allow to rise again for around 30 minutes.
Preheat oven to 200C/400F and bake for 40 minutes. Cool in the tin for 10 minutes and then remove and cool on the bench.