Garlic Thyme Bread

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Garlic Thyme Bread

 

For even more garlicky flavor, after the dough has risen once, punch

it down and place in a plastic container which is at least twice the

size of the dough; this will give it room to rise. Refrigerate for 1

to 3 days. Let it come to room temperature, and proceed with step 2 in

the following directions.

 

1 package dry active yeast

1 1/2 cups warm water

2 teaspoons olive oil

2 teaspoons salt

5 cloves garlic, minced

1 tablespoon fresh thyme or 1 teaspoon dried

2 cups whole wheat flour

1 to 1 1/2 cups unbleached white flour

cornmeal for dusting

 

In a medium mixing bowl, combine yeast and water, and allow to stand

in a warm place for 10 minutes or until frothy. Stir in oil, salt,

garlic, thyme, and whole wheat flour. Add white flour 1/4 a cup at a

time, as needed, until a stiff manageable dough is formed. Turn out

onto a floured surface and knead for 5 to 10 minutes, or until dough

is smooth and elastic. Place in a lightly oiled bowl, cover, and set

aside in a warm place for 1 hour, or until doubled.

Preheat oven to 450 degrees and dust a baking sheet with cornmeal.

Form the dough into a round, place on prepared cooking sheet, cover

with plastic, and let rise for 30 minutes. Brush lightly with cold

water, bake for 5 minutes, then reduce oven temperature to 400 degrees

and continue baking for 20 to 30 minutes, or until loaf is golden

brown and sounds hollow when tapped. Yields 12 slices.