In the bowl put all of your flour and 1 cup of the whole wheat. Add the yeast, sugar and salt. Using hot water, combine water and olive oil and mix. Add water and oil to the dry ingredients and mix until well combined. Start adding the remaining flour in small increments, make sure you scrap the bowl often. Your want a soft dough that is just past being sticky…just barely. This will take about 5 minutes. Turn your dough ball into a greased bowl and turn to coat. Cover and set in a warm spot to rise until about double in size.

Preheat oven to 400F.

Punch down the dough and turn out onto a floured work surface. Shape the dough into a long tube, a little over 12 inches long. Using a rolling pin, roll dough out into a rectangular shape until the dough is very thin, as thin as you can (¼-½ inch). Spread the pesto, feta, garlic & mozzerella in a thin layer over the dough leaving one of the longer sides with a space about an inch wide.

From the opposite long side, begin to roll the dough into a log, just like a swiss roll.

Cut the log into lengthwise so you have two long pieces.

Lay the cut edges facing up. Pinch the top ends together and then twist the two pieces together keeping the cut edge facing up. Pinch the bottom ends together.

Using a greased spring-form pan base, a cake or pie pan, take the dough at whichever end seems smaller and begin to coil the braid around in the pan and tuck the end under. If using spring-form, attach the side ring.

Cover and let rise again until almost double.

Bake for 10 minutes and then reduce temperature to 350F and continue to bake for another 25 minutes or until bread is golden brown.