Bread with Dashi

I am wondering whether the bread with Dashi is delicious. I bake bread every weekend. I often put tomato into bread flour. As you know, tomato has glutamic acid. Glutamic acid is a factor of Umami which is fifth category of taste. So I think it may be nice combination that Dashi is included into bread flour because Dashi is made from glutamic acid and inosinic acid. What taste is the bread with Dashi? Is it really nice combination? I would like to try to bake the bread with Dashi in two or three weeks.