To clarify - you mean to make the bread with the stock or eat with it ie soup?
Make the bread separately and have it with soup.
I do occasionally use the pressure to make bread. It's a great way to cook and soften rye grains. They take nearly an hour to cook and it's better to post-soak them overnight (they don't get any softer in the bread whilst being baked). Much, much quicker with a pressure cooker.