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1
In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
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2
Stir in oil, salt, garlic, thyme, and whole wheat flour.
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3
Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
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4
Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
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5
Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
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6
(For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450u00b0 and dust a baking sheet with cornmeal.
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7
If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
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8
Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
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9
Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400u00b0 and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
