I was intrigued by this recipe in the New York Times for "no-knead" bread, adapted from Jim Lahey, Sullivan Street Bakery. I substituted a small amount of whole wheat flour (about 1/8 cup) for white flour. The flavor was not as yeasty as I had hoped. I don't have enough experience with bread to know whether this recipe offers a huge advantage over kneading. But it was fun to make.
6 Oct 2008: Updated recipe.2007 (c) Ian Jacobs