Grease and line a 900g loaf tin.
Place the flour into a food mixer with the balloon whisk attachment.
Add the salt, sugar, and yeast in three separate piles.
Mix the milk, vinegar, oil, and two eggs in a jug.
Pour the liquid and seeds into the mixing bowl.
Whisk the ingredients for 3 to 4 minutes.
Pour the batter into the tin, cover with oiled film, and prove until doubled in size.
Preheat the oven to 180°C and bake for 35 to 45 minutes, covering with foil after 10 minutes.
Brush the loaf with egg wash and sprinkle with extra seeds 10 minutes before the end.
Cool on a wire rack and serve with butter curls and cheese.