Why are healthy baked goods SO DRY? Why do all the recipes I see for black bean burgers and quinoa sloppy Joes look so dry in the pictures? Why is it that the healthy bread I baked a few weeks ago was left uneaten? I think my family members were afraid they’d break a tooth on the loaf, if they tried it after that first few minutes it was out of the oven.
Seriously, I could barely cut it with a serrated knife on day two.
I think I know the reason for the dryness in the dough is that it has very little oil in the recipe. While I realize that oil is fattening and those trying to lose weight and cut down on trans fats need to avoid processed breads and deserts, I’m FINDING IT HARD TO GET EXCITED about the cost and labor involved in making a healthy recipe, only to have it sit in the cupboard or refrigerator until I finally throw it away, unwilling myself to eat what is hard as a rock. Is it just me, or does it seem that if you eat right you have to be willing to forfeit moisture in the finished product?
I told my family that I think a drier consistency is something we will just have to get used to as we move away from processed foods and eat more whole and unprocessed recipes/meals, but is that true? Do we have to GIVE UP MOISTURE FOR GOODNESS? Is it necessary to forfeit a creamy texture, in order to gain better digestion and establish a healthier future? Can’t we have both? All? A moist bread dough that is good for us?
I want to eat right and ENJOY MY FOOD. Does that mean I can never eat home-made bread again? I’ll do it, if I must, but I tell you what, it won’t make me happy.
Do you have a recipe for bread that is healthy and moist? What do you do to bring moisture and a smooth texture back to your baking? What oils do you use when you bake?