Recently a friend recommended the book Spilling The Beans: Cooking And Baking With Beans Everyday by Julie Van Rosendaal. I checked the book out of the library and gave the no knead bread a try. The recipe calls for pureed white beans as one of the ingredients in the dough which may seem odd at first but it add extra fibre and other nutrients to the bread.
I doubled the recipe and ended up with 3 loaves. It rose very quickly and by the next morning it had collapsed which I thought was odd but once cooked man, this bread is good! It is crusty and chewy but soft on the inside; just perfect to pair with a good soup when it is cold outside.
I copied down a few other recipes to try before I had to return the book and I am excited to try them out.