Maple Olive Oil Bread

I really, really, really wanted to try and make bread.
Hat's off to any people who live on a no-carb diet, because carbs are my life. Soft, fresh bread with topped cheese, grilled pesto, peanut butter or nutella is just to die for.
This didn't quite live up to expectations, but it turned out good enough and better than I thought it would when I was in the midst of a crisis with the dough. The recipe says it's no-knead.....yeah right.
It didn't rise, we added more yeast, it was just so gooey, so we added more flour. Finally, we just dumped the gloppy mess into a bowl and baked it.
It came out just how I like bread: soft on the inside and crunchy on the outside. It smelled amazing and looked great. My only complaint is that it lacked much flavour. I was looking forward to tasting the maple-olive oil mix-- I thought it would be so unique and creative. 
The recipe didn't call for any salt, and with the heaps of added flour the olive oil and maple got completely overpowered. 
Although I had planned to make it for lunch or breakfast, the whole dough debacle meant that we had it with dinner. Not that I'm complaining: we had a warm baked dish and topped the bread with fresh brie and butter. Plus, I had some the next day with peanut butter...

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Maple Olive Oil Oat Bread

From xobreakfast.com
Makes one boule in a 4-6 quart pot. 

1 1/4 c. bread or all-purpose flour
3/4 c. whole wheat flour
3/4 c. rolled oats (not quick-cooking)
2 TB maple syrup 
2 TB olive oil
1 tsp. salt
1/4 tsp. instant or dry active yeast
1 to 1 1/4c. cool water
oats or oat flour for the top 

Mix the flours, oats, salt, and yeast in a large bowl.  Add the maple syrup, olive oil, and water. Mix just until you have a sticky, shaggy dough, about 30 seconds. Cover and let rest at room temperature for 8-16 hours.

Flour a work surface. Fold the dough over on itself a few times, cover with a towel, and let sit for 15 minutes. Dust a large plate with flour. Gently scoop the dough ball onto it, seam side down. Cover and let it rest for 1-2 hours.  

Place a 4-6 quart cast iron enamel or ceramic pot with it’s lid on in the oven. Preheat the oven to 450ºF for 30 minutes.

Poke the dough to test it — it should stay poked when fully proofed. Carefully (gloves!) remove the pot from the oven. Slide the dough off the plate into the pot, seam side up. Give the pot a little shake (glove!) to even it out.   

Sprinkle the top with oats or oat flour. Cover with the lid (gloves!) and bake for 25-30 minutes. Take the lid off and bake for another 15-30 minutes, until the bread is a crusty, dark golden brown.  

Carefully remove the bread from the pot to a cooling rack.  Cool completely before slicing.
Lessons learnt: Add salt and enough flavouring if you've changed the flour-flavour ratio
Lessons still to be learnt: How to make a neat dough