This bread is made with buttermilk and yogurt (substituted for sour cream), so it's very moist, yet not too dense. Pepper and a tiny bit of garlic compliment the thyme nicely. I've been enjoying it as is, as well as slightly toasted with a little butter. Thinking of trying it with a little melted cheese over the top next before it's all gone. This recipe makes one 8x3" loaf. I doubled it and made 4 mini loaves. I highly recommend this if you like savory breads.
1 large clove garlic, minced
4 tablespoons unsalted butter
1 3/4 cups whole wheat white flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon unrefined sugar
1 tablespoon finely chopped fresh thyme
1/4 cup plain yogurt
1 cup buttermilk
Preheat the oven to 350 and butter or spray an 8x3" loaf pan. Put the garlic and butter in a small saucepan over medium heat just long enough to melt the butter. Set aside.
Stir the flour, baing powder, salt, pepper, sugar, and thyme together in a medium bowl. Crack the egg into a small bowl and whisk in the yogurt and buttermilk. Pour the egg mixture and garlic butter over the flour mixture and stir just to moisten the dry ingredients; don't worry about a few dry spots in the dough.
Spoon the dough into the prepared pan and place it in the oven. Bake until the top springs back when gently touched in the center, 45-55 minutes. Put the loaf on a cooling rack until just warm. Unmold the loaf and wrap it in plastic. This bread will stay moist and flavorful at room temperature for up to 1 week.
Makes one 8x3" loaf.
Adapted from Mary Cech, Savory Baking.