Thanks, I really appreciate it!
If it's of any interest, I'll share my recipe for this no knead bread variation. Tip of the hat to my father who gave this to me after trying it out and coming close to a perfect recipe.
The great advantage with this dough is that you don't have to measure up carefully. I use an old, plastic IKEA cup in which I have carved a thin line with a knife. It's a medium-sized cup that holds 2.1 dl, or 0.9 US cups.
To start with, I add 0.9 US cups of oatmeal (rolled oats to be more specific, which I guess is called quick oatmeal or something like that). After that I add 0.9 US cups (that's one of my cups, so it's incredibly easy to measure up) of whole weat flour, 1 tablespoon of salt and about 2/5 tbsp. of dry yeast. (I've tried a few times with regular yeast that you mix out with water, but I actually prefer the dry yeast. Gives me much more consistent results).
I mix that together for a second or two, and then I add 1.8 US cups (2 of my cups) of cold water. I stirr that together for 15-30 seconds, and then I add 1.8 US cups of bread flour. Mix that in for a minute or two, place it under gladpack and then I let it rest for 12 hours.
After 12 hours, I place a cast iron pot in the stove set to ~450F. While I do that, I set my timer to 30 minutes, and by now the dough should have increased greatly in size.
The regular no knead bread recipe says that you should then take it out and fold it over a few times and let it rest for two more hours. This is not necessary with this dough, so I use a spatula to loosen it from the sides of the bowl and it'll collapse and return to about the size that you started out with. This is great, so cover it up again and let it rest for 30 minutes while the pot heats up in the oven. By the time your timer goes off the dough should have started increasing in size again, and take out the pot, dump the entire dough in, put the pot back in the oven and let it sit for 30 minutes with the cover on. Take off the cover and wait another 15 minutes, and voila, it's done.
Also, sorry for the wall of text.