No-Knead Bread

One of my new years resolution was to not buy any more store bread! Firstly, because the ones that I really like, that are hearty and full of grains (and not preservatives), are so expensive ($3.99/loaf). Secondly, because they come in plastic bags (see post # 2).
My mom has become enamored with the NYTimes no-knead bread recipe but has steadily chipped away and added to make the recipe more to her liking. Her newest version is my favorite yet and we recreated it on her last night here for the Tofino visit.

Crunchy exterior, moist interior!

Molasses-Oat No Knead Bread 
2 c. whole wheat flour
1 1/4 c. bread flour
1/2 c. rolled oats
3 Tbs molasses
1 1/2 tsp salt
heaping 1/4 tsp of yeast.
2 c. water

1) Stir together the whole wheat flour and bread flour in a large bowl.
2)Boil 2 cups of water and add to a separate bowl with the oats, molasses and salt. Leave to soak.
3) When the water has cooled to "warm" as opposed to "hot" (ie you can comfortably stick your pinky finger in and leave it there for a bit), add in the yeast and (if it's not instant yeast) let sit for 15 min. There should be little bubbles on the top indicating that the yeast is fermenting!
4) Stir wet ingredients into dry just until mixed. This should be a sticky dough, so you can add a bit more bread flour if needed.
5) Cover bowl with saran wrap (or a towel) and leave in a warm place to rise for 18 hours (so yes you do have to plan in advance with this bread!) After 18 hrs, stir in 2 Tbs bread flour and let rise again for 2-4 hrs.
6) Preheat oven to 450 with the dutch oven or casserole dish INSIDE DURING THE PREHEAT. Leave the dish in the oven, with the lid off, for 30 min.
7) At the end of 30 min, scoop the dough into the dish and cover with lid. Bake for 30 min, then remove the lid and let it finish baking for 15 -20 min. Remove from oven and turn the bread out onto a cooling rack. When cooled, store in a paper bag to keep the lovely crusty edges.