That sounded like a marvellous idea. Why not add vegetable juice to a 5-grain dough? *shrug shrug* I mean, there is carrot bread and all. Took a recipe from Jeffrey Hamelman’s “Bread”, the five-grain bread with rye sourdough, and replaced water with vegetable juice. Because it was salted, I also reduced the additional salt for the dough.
If beer is liquid bread, this bread is solid soup. It really tastes like a cheap instant soup.