Julian recently bought a juicer, which means that after making something like this:
...you get a lot of this:
Vegetable pulp! Contrary to popular belief, I am no pulp scholar, so I don't actually know if this pulp is really good for you. It has fiber! Nutrients! But also, pesticides! Nutrients nullified by the heat of the grinder!
I dunno. I did find the fluffy vegetable matter somewhat fascinating, so I mixed it with some whole wheat pizza dough I bought at Trader Joe's. This particular pulp had carrots, kale, and beets. The bread ended up tasting a little sweet and a little hearty -- not in the way bread is typically hearty, with flours that don't have any lift, but hearty in a fresh, clean sort of way.
I baked the bread on a cookie sheet at 550 degrees Fahrenheit for about 10 minutes, then broiled it for 5 minutes. Then I let it sit in the oven for about 20 minutes, for no other reason than I had some other things I was tending to. But in the end, it got this nice crust, while still remaining tender in the middle. So maybe I was doing something right!