Garlic Thyme bread

I made this bread last night and it was delicious! I made a few changed though: see them at the bottom.

Ingredients:
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

Directions:
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 450° 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 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.

My changes:
I didn't have any whole wheat flour on hand, so I used regular flour for all of it. I did end up needing about 2 more cups of flour than the recipe called for in order to make a solid dough. Since Matt and I keep a thyme plant in the house, I used about double what the recipe called for. I also used 7 garlic cloves. I didn't want to wait the three days for the bread to be ready, so I baked it at 400 degrees for 35 minutes. It turned out perfectly! I oiled the cooking sheet and lightly dusted it with flour instead of cornmeal. I also skipped brushing the rounds with cold water.

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