Heart-Healthy Bread with Liver Pate
Elevate your snack game with this irresistible Heart-Healthy Bread with Liver Pate, a recipe that strikes the perfect balance between wholesome nutrition and indulgent flavor. Crafted with nutrient-packed whole wheat flour and rolled oats, the homemade bread is soft yet hearty, making it the ideal base for the rich and creamy liver pate. The pate itself is a luxurious blend of sautéed chicken livers, caramelized onions, garlic, and a splash of cognac, seasoned with thyme and black pepper for a depth of flavor that’s both earthy and aromatic. This recipe is a showstopper for entertaining or a nourishing option for everyday meals, offering a high-protein, heart-friendly pairing that’s as satisfying as it is delicious. Perfect for those seeking a homemade, gourmet touch to their table!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 50 grams Rolled oats
- 7 grams Instant yeast
- 250 milliliters Warm water
- 15 milliliters Olive oil
- 5 grams Salt
- 250 grams Chicken liver
- 1 medium Onion
- 2 units Garlic cloves
- 30 grams Butter
- 15 milliliters Cognac or brandy
- 5 grams Thyme
- 3 grams Black pepper
- 3 grams Salt
Instructions
Start by preparing the bread. Combine the whole wheat flour, rolled oats, and instant yeast in a large bowl.
Add warm water and olive oil to the dry ingredients and mix until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic.
Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Preheat your oven to 180°C (350°F).
Once the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 30 minutes.
Bake the bread in the preheated oven for about 30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
While the bread is baking, prepare the liver pate. Start by cleaning the chicken livers, removing any connective tissues.
Chop the onion and garlic finely.
In a large skillet, melt butter over medium heat. Add the onion and garlic, sauté until translucent and fragrant.
Add chicken livers to the skillet, cooking until browned and cooked through, about 5 minutes.
Add cognac, allowing it to cook off and infuse flavor into the livers.
Season with thyme, black pepper, and salt. Continue to cook for an additional 2 minutes.
Remove from heat and let the mixture cool slightly before transferring it to a food processor. Blend until smooth and creamy.
Slice the freshly baked bread and spread the liver pate generously on each slice.
Serve immediately as a flavorful and nutritious meal or snack.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 858 mg | 286% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 11.9 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 430 mg | 33% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2296 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
