Ok, the bread rose just fine, though I needed a whole lot more flour to it the next day just to put it in the dutch ovens (aka my pans with lids), which I wouldn't have needed at all if I measured the liquids the right way.  Here was my set up and I even made some in my Pampered Chef muffin pan because I had too much dough and no room to bake them in a covered dish.  They turned out just fine.  It is best eaten fresh, but we've eaten it a few days later.  The crust is not as crusty, but it can be in the oven. I googled NKB and many sites came up.  A person had a great way to show the process using pics of his 5 year old.  The process is simple till the baking begins. But, I noticed that all those recipes do not use an acid base as vinegar and beer as the Cooksillustrated does (I got the recipe from cooksillustrated.com but it requires a membership for anyone to view it and the short videos and tutorials as to why they decided to revamp this old recipe).  In my opinion, if I am going to use mostly while flour I might as well make the bread worth eating and make it as healthy as possible.  Soaking grains overnite in an acid base releases the phytates that inhibit the absorption of vitamins and minerals.  So, this version is healthier than the yeast, flour and water recipes you'd find otherwise on the www.  It is really worth the effort.Almost No-Knead Whole Wheat  Bread   An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days. Makes 1 large round loaf
	2	cups unbleached all-purpose flour (10 ounces), plus additional for dusting work surface
	1	cup whole wheat flour (5 ounces)
	1/4	teaspoon instant or rapid-rise yeast
	1 1/2	teaspoons table salt
	2	tablespoons honey
	3/4	cup plus 2 tablespoons water (7 ounces), at room temperature
	1/4	cup plus 2 tablespoons mild-flavored lager (3 ounces)
	1	tablespoon white vinegar
1. Whisk flours, yeast, and salt in large bowl. Stir honey into water, then add water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. 2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. 3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.