Mix the olive oil with thyme, lemon zest, garlic and salt and set aside.

In a large bowl or in the bowl of a stand mixer, mix the yeast with ¼ cup of warm water. Let stand five minutes until yeast is frothy.

Add the remaining water, olive oil, nondairy milk, sugar, salt, and apple cider vinegar and mix.

Add 1 cup of bread flour and 1 cup of whole wheat flour and mix well. Gradually add the remaining ½ cup of whole wheat flour and more bread flour, a little at a time, until you have a smooth, slightly sticky dough. Continue kneading for about 10 minutes.

Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.

Remove the dough, knead it to deflate, and divide into two portions.

Let the dough rest about 10 minutes, then roll into a square about 12 inches across. Brush on half the olive-oil-herb mixture evenly.

Using a pizza cutter, cut the dough into 12 squares.

Stack the squares one over the other and place into a loaf pan sprayed with oil. Repeat for the other half of dough.

Brush any of the remaining olive oil mixture on the tops. Cover the loaf pans with a kitchen towel and set in a warm place to rise, about an hour or until the loaves has mushroomed over the top.

Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then reduce the heat to 350 degrees and continue baking another hour.

Remove the loaf pans to a rack to cool, unmold after about 15 minutes, then dig in.