Mix together the flours, salt,sugar in a mixing bowl.
Add instant yeast and add water. Water should be slightly warm enough to touch.
Make a well in the center and add water, start mixing the flour. When the flour is just combined, leave it for 5 mins and then start kneading.
Transfer the dough to the counter, dusted with flour, knead to as smooth and soft dough. Try to use very little flour, as the dough can become more dry.
Keep the dough for first proofing in a lightly oiled bowl, covered with a damp towel.
Once the dough is proofed, check the proofed dough with dimple test. Poke a finger in the dough and make a dimple, if the dough bounces back a little the dough is proofed.
Take the proofed dough on the counter, spread a little add oil and pesto and knead into the flour till the pesto and oil incorporates into the dough.
You can also roll the bread using a rolling pin in a rectangular shape, spread pesto on the dough and make a tight jelly roll, for the pin-wheel bread.
Keep the dough for second proofing, this will take another 30 minutes.
Pre-heat the oven to 325F or 170C, once the bread starts rising.
When the bread is proofed, brush with milk and oil mix (milk wash), and bake for 45-50 minutes in pre-heated oven.
After 45 minutes, check the bread, it should be brown, crusty. Check carefully using a kitchen towel, it should sound hollow when knocked at the bottom.