Adding veggies to bread
Years ago, a vendor at my local farmer's market sold what she called "Veggie Bread". My memory is a bit foggy, but I think it was a white loaf or possibly it had some whole wheat in it, and you could see small flecks of red, orange, yellow, green throughout the loaf.
This was a yeast bread -- not a quick bread (like a zucchini loaf) -- and I'd like to see if I can make something similar to what the vendor made and sold.
Does anyone have a recipe for a bread like this, or could make a suggestion as to the upper limit for how much veggies to put in a loaf before it negatively impacts the rise?