No-Knead Rye Bread

Ever since discovering Mark Bittman's no-knead bread recipe several years ago, I've been obsessed with the concept of no-knead bread. Of course you just need to be patient while the dough is rising.
This bread has a beautiful dark color from the molasses and a delicious flavor from the rye and caraway seeds.

2 C white whole wheat flour

1 C all-purpose flour
1 C rye flour
2 Tbsp caraway seeds
3 tsp Kosher salt
1/4-1/2 tsp yeast
2-3 Tbsp molasses
2 1/8 C warm water
Thoroughly mix all the dry ingredients in a large mixing bowl.
In a small bowl dissolve the molasses in the warm water, and then add this mixture to the dry ingredients and mix well. The dough will be a bit shaggy but that's fine.
Cover the bowl with plastic wrap and put somewhere warm for about 12 to 18 hours.
The dough will increase in size and be quite bubbly and wet. Scrape out on to a well-floured board and roll the dough into a ball. Cover loosely with a well floured tea towel, and allow to rise for about 2 hours.
Put a Le Creuset Dutch oven in the oven, and preheat to 475°. 
With very thick oven gloves remove the Dutch oven, and pour in the dough ball. Give the Dutch oven a good shake to even out the dough. Add the cover and bake for 25 to 30 minutes. Remove the lid and bake for another 5 minutes.
Carefully turn out the bread on to a cooling rack, and allow to cool before cutting.
Let me know what you think!