Garlic-Thyme Bread

• 1 package dry active yeast
• 1 1/2 cups water
• 2 teaspoons olive oil
• 2 teaspoons salt
• 5 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 2 cups whole wheat flour
• 1 - 1 1/2 cup white flour
• cornmeal, for dusting

1. In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
2. Stir in oil, salt, garlic, thyme, and whole wheat flour.
3. Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
4. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
5. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
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 450u0b0 and dust a baking sheet with cornmeal.
7. If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
8. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
9. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400u0b0 and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

active yeast, water, olive oil, salt, garlic, thyme, whole wheat flour, white flour, cornmeal

Taken from www.food.com/recipe/garlic-thyme-bread-32547 (may not work)