Blend the flours with the water where you blended the brewer’s yeast; add the honey, the thyme and in the end the salt. Knead until the dough will be smooth. Put the dough in a bowl, cover with a cotton rag or clingfilm until it doubled in size.
After the time, upset the dough on the table, form into 3 parts and make some loafs; with scissors make some cuts, but joint on a side, to obtain an ear.
Let it rise for 30 minutes to a temperature of 23°C on a baking tray covered with baking paper; bake to 200°C for 10 minutes, reduce the temperature to 180°C and cook for another 30 minutes.