In a glass, mix ¼ cup lukewarm water with sugar and yeast. Cover the glass with a plate and allow the yeast to activate. It should take 5 minutes. If you don’t see the foam, it means the yeast didn’t activate properly. You need to throw the whole thing and start over again.

Once yeast is activated, add both the flours to the mixing bowl and make a well in the center. Pour the activated yeast into the well and give a mix. Then start pouring the remaining 1 cup water little by little as you make the smooth dough. Once the dough come together, knead it for 12 minutes.

Next, take a big bowl and rub ½ tablespoon of oil at the bottom and side of the bowl. Then, shape the dough into a ball and rub ½ tablespoon of oil on it. Place the dough in the oiled bowl. Cover it with a clear wrap and then with kitchen cloth. Keep the bowl in a warm place or inside your oven with just the light on. It will take a minimum of 2 hours for the dough to rise.

Once the bread dough rises and doubles in size, scrape it carefully to a floured board and roll it into a rough 25 x 35 cm rectangle. Brush ½ tablespoon of oil followed by the pesto sauce. Then, sprinkle the grated cheese.

Using a sharp knife, slice the rolled dough into roughly 5 equal parts. Stack the slices on one top of each other and then slice the stacked dough into 5 roughly equal size squares/rectangles.

Take a 9x5 loaf pan and carefully place the sliced squares/rectangles one after the other. Cover the loaf pan with a clear wrap and leave it for the second rise. It should take about an hour.

After the slices rise and are puffed up, preheat the oven to 350F.

Rub rest of the oil on top and place it on the middle rack of the oven. Bake it for 40 minutes or until the bread looks golden on top.

Allow it to cool for a while before releasing it from the pan. To release the bread, just run a knife on the side and the bread should come out easily.

Serve it warm as it tastes best when fresh.