Most bread can be done this way, though it turns out a bit better if you beat it for awhile either by hand or with a heavy-duty electric mixer. It makes what is called "batter-bread" and used to be the saving throw for busy house-wives in a hurry. It still tastes best if it has time to rise, which it will with lovely rustic holes in it and a nice chewy texture.
I think it would work especially well with a heavy flour like rye, because people expect rye breads to be heavy and dense, the 18 hour slow rise/sit will also attract wild yeast from the air, giving it a hint of sour-dough or old world "proofed bread." Most German and Eastern European bread kneaded or made without kneading is allowed to sit overnight to 24 hours to get that "proofed" taste. It also tends to make a denser and chewier loaf than most Americans would be used to; except people who live in places like San Francisco or certain communities on the East Coast with heavy Central European/German/Russian/Jewish influences on their local bread preferences.
expatriate Californian living in rural Ireland with husband, dogs, horses. garden and many, many cats