Fast No-Knead Whole Wheat Bread

From Mark Bittman of the New York Times. You can use 100 per cent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. Cooking time doesn't include resting time.

• Ready In: 55 mins
• Yields: 14 slices

Ingredients

• 2  cups whole wheat flour
• 1⁄2 cup  whole  rye flour
• 1⁄2 cup  coarse cornmeal
• 1  teaspoon instant yeast
• 1 1⁄2 teaspoons salt
•  oil, as needed

Directions

1. Combine flours, cornmeal, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature.
2. Oil a standard loaf pan (8 or 9 inches by 4 inches; non-stick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
3. Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.