Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 900g (2lb) loaf tin and line it with a strip of baking parchment that overhangs the long sides, creating a "sling" to help you lift the bread out later.

Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, sugar, and salt. Make sure they are thoroughly combined to ensure an even rise.

Mix Wet Ingredients: In a separate bowl or jug, add the room temperature cottage cheese. I find that giving it a quick blitz with an immersion blender or a good mash with a fork helps to break down any large curds. Add the beaten egg, milk, and melted butter to the cottage cheese and whisk until everything is well incorporated.

Form the Dough: Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, mix until a soft, slightly shaggy dough forms. Be careful not to overmix; just stir until there are no dry patches of flour left. The dough will be sticky.

Shape and Top: Gently tip the dough into your prepared loaf tin. Use the back of a damp spoon or a spatula to spread it evenly into the corners. If using, sprinkle the mixed seeds evenly over the top of the dough.

Bake to Perfection: Place the loaf tin in the centre of the preheated oven and bake for 30-35 minutes. The bread is done when it's a deep golden brown, has risen well, and a skewer inserted into the centre comes out clean. It should also sound hollow when you tap the top – a classic sign of a well-baked loaf explained well by BBC Good Food.

Cool Completely: Let the bread cool in the tin for about 10 minutes before using the parchment paper sling to lift it out. Place it on a wire rack to cool completely before slicing. This step is crucial, as slicing while it's still warm can make the texture gummy.