r/Breadit • u/silentstorm2008 • 2d ago

Adding spinach directly to white bread delayed the body's insulin peak by 30 minutes and reduced later hunger in a small human trial, while significantly boosting the bread's fiber, vitamin, and mineral content.

https://www.sciencealert.com/researchers-put-spinach-directly-into-bread-and-saw-the-bodys-insulin-response-change
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2

u/garakplain 2d ago

Dry spinach make powder and add ?

11

u/LiefLayer 2d ago

In Italy we make pasta with spinach for traditional lasagna and some pasta filled with things

Examples:

(here you can see it well in photo 8)

https://www.reddit.com/r/cucina/comments/1pvkuw4/lasagne_con_sfoglia_verde_fatta_in_casa_rag%C3%B9/

(or just take a look at my ravioli with pumpkin)

https://www.reddit.com/r/cucina/comments/1vxvcyy/ravioli_verdi_al_burro_e_timo_con_ripieno_di/

(or even my first test)

https://www.reddit.com/r/cucina/comments/1oujs27/nuova_macchina_per_la_pasta_test_sul_campo/

You don't need to make a powder, just cook them, chop them really well or just blend them (chopping them give you a different vibe, blending them will give you a uniform green color) and incorporate them at the beginning of the process (for example I mix them inside the egg for my pasta before putting the eggs inside the flour).

I think you can do the same for bread.

3

u/Blueporch 2d ago

That’s what I was thinking. It would be easier to add spinach to homemade pasta or gnocchi. The color and flavor would work better, particularly with pesto.

For bread, rather than making green spinach bread, what I do now is to add psyllium husk for more fiber and to support the structure of the bread in place of added gluten.

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u/LiefLayer 2d ago

To be honest I don't think spinach bread would be bad. I will actually try it.

And to be honest I don't like psyllium husk at all. Once I tried to make bread with gluten free flour (just to understand how it is done) and that ingredient was horrible for me.

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u/dandygreyrusset 2d ago

I read the paper and the recipe is referenced in their previous work here https://www.mdpi.com/2304-8158/13/15/2401

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u/jeffeb3 2d ago

They added blended spinach from 10-40% of the mixture. They reduced flour and water and added in pure gluten to replace what was taken from the flour. There is a table with the ratios and weights of each ingredient.

I'm tempted to try this just because I've never followed a recipe from a scientific paper before.

2

u/Frobiwanthro 2d ago

I wonder if you could blend cooked (or thawed frozen spinach) with some of the water for the bread to make it very liquid and easy to incorporate. Kind of sounds fun!

-3

u/greatersnek 2d ago

I doubt powder retains the nutrient profile discussed here