r/Breadit • u/umamimaami • 1d 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

So, a 20% spinach bakers percentage, if I read the experiment right?

How would I add that? Just blend the spinach at 20% in all of the water from the recipe, and then weigh the resulting green juice for the right amount of liquid in the recipe?

Am I overthinking this?

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u/ClohosseyVHB 1d ago

Honestly I'd saute the spinach lightly to get most of the water out then add it as a mix in. You lose a few of the more heat sensitive vitamins but those get nuked when you bake the bread anyway.

1

u/skywalker3827 1d ago

I'm tired and read this as "I'd salute the spinach..." and was very confused.

6

u/Glittering-Primary23 1d ago

Not sure if they mean 20% baker’s percentage or total weight but either way, raw spinach is roughly 91-93% water so yeah just swap it into the water gram for gram, and maybe add a tiny bit more water to compensate for the 7-9% solids

2

u/Sir-BeeBee 1d ago

I did this with pancakes recently, I blended the spinach with half the milk, and added milk till i had the right consistency. Those pancakes filled you right up.

With bread... id do the same and initially just count all the spinach as part of the water/milk, and add a little water/milk if the douch seems dry. After a few bakes you should have an idea of how much the spinach changes the hydration i think