No-Knead 100% Whole Wheat Bread

I'm new to homemade bread baking and tried this recipe for the first time today. 
It's a keeper!


NO-KNEAD 100% WHOLE WHEAT BREAD
1 cup (8 ounces) lukewarm water
1/4 cup (2 ounces) orange juice
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces) (I used butter)
3 Tablespoons (2 1/4 ounces) molasses or maple syrup (2 ounces) (I used maple syrup from our friend's farm)
2 teaspoons instant yeast
1/4 cup (3/4 ounce) nonfat dry milk
3 cups (12 3/4 ounces) King Arthur Premium 100% Whole Wheat Flour
1 1/4 teaspoons salt

• Thoroughly grease an 8 1/2" x 4 1/2" pan. It's important to grease the pan well, as this bread tends to stick.
• Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. Scoop the soft dough into the prepared pan.
• Cover the pan with lightly greased plastic wrap, and let it rise for about 90 minutes; it'll become puffy.
• Bake the bread in a preheated 350-degree oven for about 30-35 minutes, tenting it with aluminum foil after 15 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers 195-degrees. Remove it from the oven, and after 5 minutes turn it out onto a rack. Cool the bread completely before slicing.

Yield: 1 loaf

SOURCE: King Arthur Flour Company, Inc.

"If you've never baked yeast bread (but want to learn how), start here. Unlike most yeast breads, this one isn't kneaded; instead, the soft dough is simply beaten in a bowl for several minutes, then scooped into a bread pan. 90 minutes later, it's ready to pop into the oven. The result: A dense, moist, easy-to-slice loaf, ideal for sandwiches."