Low Fat Bread with Liver Pate
Indulge in the wholesome goodness of this *Low Fat Bread with Liver Pâté*, a perfect pairing of hearty, homemade bread and rich, velvety chicken liver pâté. Crafted with a blend of whole wheat and all-purpose flour for a nutty, fiber-rich base, the bread is light yet satisfying, while keeping fat content in check with a touch of olive oil. The pâté, featuring sautéed chicken liver infused with aromatic thyme, onion, garlic, and a splash of low-fat milk, offers a creamy, protein-packed addition that’s big on flavor yet delicate on calories. Enjoy this dynamic duo as a nutritious breakfast, elegant appetizer, or delightful snack. With simple techniques like hand-kneading and blending, this recipe transforms humble ingredients into a gourmet experience that’s ideal for health-conscious food lovers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 50 grams All-purpose flour
- 7 grams Instant yeast
- 5 grams Salt
- 200 milliliters Warm water
- 10 milliliters Olive oil
- 250 grams Chicken liver
- 1 small, finely chopped Onion
- 1 clove, minced Garlic
- 60 milliliters Low-fat milk
- 15 grams Butter
- to taste Salt and pepper
- 1 teaspoon, fresh or dried Thyme
Instructions
Preheat the oven to 180°C (350°F) and prepare a loaf pan by lightly greasing it with a bit of olive oil or line it with parchment paper.
In a large mixing bowl, combine whole wheat flour, all-purpose flour, instant yeast, and salt.
Make a well in the center and pour in the warm water and olive oil. Gradually mix the ingredients until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes or until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.
While the dough is rising, prepare the liver pate. Rinse the chicken livers under cold water and pat them dry with a paper towel.
In a skillet over medium heat, melt the butter and sauté the chopped onion and garlic until translucent.
Add the chicken livers to the skillet, cooking for 5-7 minutes until they are browned on the outside but still slightly pink inside.
Pour in the low-fat milk, season with salt, pepper, and thyme, and cook for an additional 2-3 minutes.
Remove from heat and allow to cool slighty, then blend the mixture until smooth in a food processor.
Once the dough has risen, punch it down and shape it into a loaf. Place it in the prepared loaf pan.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing.
Serve slices of the low-fat bread with a generous spread of liver pate. Store any leftover pate in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 12.5 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 283 mg | 22% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 1776 mg | 38% | |
*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.
