No Knead Whole Wheat Bread

Wonderful recipe! The timing fits in so well with a busy lifestyle. I combined the ingredients after work one evening, left it until the next evening (around 24 hours), when all that needed done was to carefully flop the dough into a hot Dutch oven and bake. It's 50/50 white/wholewheat, which balances the healthiness of wholegrains with the ease and texture of refined flour. Taste wise, it's pretty neutral and actually turned out quite dense despite sounding nice and hollow out of the oven. While this makes a sturdy slice for spreading toppings and dipping into stews, it would be nice to have a lighter texture with a more open crumb. But then, it's no-knead bread, so can't complain too much!