Here's a neat idea: replace the water in your bread with wort. Vörtbröd is apparently popular in Sweden and is a bit sweeter and darker than normal bread. Maybe next time I brew I'll snatch a cup or two of wort and give it a shot.
Has anyone tried this before? Any good recipes?
Not exactly, but recently, I replaced the water in my pizza dough with maple sap. Interesting enough, but not that much different, I guess.