Combine whole wheat flour, instant dry yeast, salt, sugar and oil in a bowl.
Add water as required and knead to a soft dough. Knead the dough well for 5-7 minutes.
Cover well and let the dough raise for 90 minutes
Once the dough is doubled in volume, slightly punch in back and knead for a minute.
Now roll the dough into a thick circle.
Spread pesto all over and sprinkle grated cheese.
Roll the dough tightly and make a log. Transfer to a greased baking tray.
Now keeping the one tip intact,score the log with a sharp knife and braid as shown in the picture.
Brush the braid with olive oil. Let the dough proof for 30 minutes again.
In the mean time preheat the oven to 200 C. Place the tray in hot oven and bake for 30-40 minutes.
Let the bread warm for 10 minutes before serving. Serve as big chunks with tomato soup.