Thrift Store find! And trying to recreate a recipe
I picked up an ACME juicer at the thrift store for $13 - haha - I've wanted one of these for about 40 years but they were too expensive, so I've always used less expensive juicers with more plastic and less stainless. I am tickled to finally own a real ACME in all it's stainless steel glory! And it looks like it's never been used at all - pristine.
So that brings me to a bread I want to try and recreate. Back in 1972, I was living in Salt Lake City, Utah and there was a little bakery called "Vim and Vigor" that made a carrot onion bread that was absolutely delicious. It was a small, dense loaf and just tasted so "alive".
It wasn't like carrot cake -- it wasn't sweet and there weren't obvious shredded carrots or onions in the bread. It was like regular wheat bread but with something magical going on. So my best guess is that they used carrot and onion juice for the liquid. So I am going to experiment a bit with the ACME juicer and see if I can make a bread similar to what I remember.
Has anyone ever heard of that bread or a bread like it? Any suggestions?
I have not heard of it, but have seen people using carrot juice and other juice in the main dough. There is a rye bread I tested for Stan's book that has actual shredded carrots in it as well which came out very well. I say go for it and experiment. I suggest you maybe use 50% carrot juice to start added with water and then work your way up in subsequent bakes since you don't know how the juice will react.
Good luck.
I decided to make my regular 1-2-3 sourdough loaf but using carrot and onion juice in place of all the water (only water is what was in the starter). It turned out really delicious and has an orange color to it. I will lower the oven temp a little next time though as the crust got too dark for my tastes.