Mix the yeast,sugar and .50 cup of warm water together in a bowl and set aside for a good 10 minutes until the mixture is quite frothy.
In a large bowl, mix together the flour,wholemeal flour, salt, sesame seeds,sunflower seeds and caraway seeds and make a well in the centre.
Stir the honey, molasses and the 900 mls of water into the frothy yeast.
Pour into the well and mix with a wooden spoon until almost combined.
Turn out on to a floured surface and knead for 5 minutes. Make sure you have extra flour on hand to stop the dough sticking.
Turn the dough in a greased bowl and cover with plastic wrap. wrap the bowl in a towel and stand in a warm place for 20 minutes, or until doubled in size.
Turn dough out and knead for a futher 5 minutes until it is smooth and elastic.
Divide into 3 equal portions and mould into loaf shapes . Place into three greased 20cm x 10cm loaf tins.
Cover and leave until doubled in bulk. This should take about 20 minutes.
Bake at 200c for 35-40 minutes or until the loaf sounds hollow when tapped underneath. Turn in to a cake rack to cool.