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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.
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Preheat oven to 450° 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° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped
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