My braided pesto loaf, perfect for brunch • Leeks and High Heels

Ingredients

• 250 ml water temperature about 45C degrees
• 4 gr active dry yeast ( half a sachet)
• 1 teaspoon sugar
• 200 gr all purpose flour
• 100 gr white whole wheat flour
• 1 teaspoon salt
• 60 gr parmesan, grated (reserve some for sprinkling on top)
• 1 large bustle fresh basil
• 30 gr pine nuts, toasted
• olive oil
• salt and pepper