Don’t.
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.
Well, it definitely doesn’t look bad
An accquired taste, maybe?
aftenstjerne
17 August 2009 at 22:27
Well, I managed to finish it except for the last piece. I think I will skip that one recipe I have read about using Sauerkraut…
theinversecook
19 August 2009 at 01:46
Oh dear, sorry to hear it didn’t work out, but if you don’t try you’ll never know
Katie
24 August 2009 at 10:20
Next time malt beer goes in it.
theinversecook
24 August 2009 at 23:29
Sounds not nice at all, poor you, not what you want in your lovingly handcrafted bread, was it vegetable juice from a carton or one you had made yourself? If there was celery in it, I suspect that is the thing that makes it taste like instant soup, but that is just a wild guess.
Zeb
24 August 2009 at 23:32
Hi Zeb, it was from a carton and it did include celery so that might have been it. Thanks! The juice didn’t taste bad, but somehow the combination with the bread dough wasn’t so good. Better stick to tried and tested liquids? I’ve seen a red-colored baguette with nuts in a local bakery, with red wine. Now that sounds a lot better.
theinversecook
25 August 2009 at 14:47
Sounds to me like a great joke to play on someone.
Abbey
25 August 2009 at 07:15
“This tastes…uhm…interesting.”
“Ha, ha.”
theinversecook
25 August 2009 at 14:51
I’ll bear that in mind! Talking of experiments – have you ever used kamut? I have just been given a packet of kamut flour and wanted to try out making bread from it. Do you have any advice?
Angela
28 August 2009 at 16:59
I’ve used it to make a Kamut bread after a recipe by Richard Bertinet. Not much luck, but I wasn’t too impressed with spelt first until I adjusted the recipe (wet dough, a small amount of fat). I liked the taste but the texture of the loaf was dry. Perhaps a soaker would help and a wet dough. MC made a Kamut ciabatta and blogged about it.
AFAIK it is a rather hard type of grain grown in Canada?
theinversecook
28 August 2009 at 21:00
I thought it was some type of ancient wheat, a bit like spelt indeed, apparently of Egyptian origin, but now produced under a US patent. Might be wrong though! Thanks for the link!
Angela
2 September 2009 at 15:30
I’ve had some from Canada. Hope it wasn’t pirated .-)
theinversecook
3 September 2009 at 15:55