Kneading the No-Knead

Lately I've grown tired of how my no-knead breads come out flat, with a wet crumb. So I'm starting to do a bit of kneading.

Today's bread is a hodgepodge of oats, buckwheat, whole wheat, and a little barley malt:

• 2 cups all-purpose flour (plus 1/2 cup extra flour for kneading)
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup buckwheat flour
• 1 tsp salt
• 3/4 tsp sugar
• 1 Tbsp barley malt
• 1/2 tsp yeast
• 1 1/2 cups tepid water

I followed my usual methods for mixing this dough, then let it grow overnight. This morning I kneaded it a little bit, mixing extra flour into the dough until it was tougher and drier. Formed it into an oval loaf, dusted with flour, proofed for 1 hour, and baked at 450F for about 30 minutes.

The resulting bread is fairly good... just needs a bit more salt. It's nice and fluffy, with a comparatively dry crumb, and rose fairly well... there was still a bit too much of the horizontal rising; a bit more flour would have prevented this.