Low Sodium Bread with Liver Pate
Elevate your appetizer game with this delightfully wholesome 'Low Sodium Bread with Liver Pate' recipe. Featuring a tender homemade bread crafted from whole wheat and bread flour, sweetened naturally with honey, and free of added salt, this loaf is the perfect canvas for the luxurious liver pate. The pate combines creamy chicken livers, caramelized shallots, garlic, and fresh thyme, blended to silky perfection with a touch of optional cognac for depth and boldness. This recipe pairs nutrient-rich, low-sodium ingredients with indulgent flavors, making it ideal for those seeking a health-conscious yet decadent dish. Serve slices of warm, golden-brown bread smothered with rich, aromatic pate for an irresistible starter or snack that’s sure to impress!
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 1 cup bread flour
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 1.5 cups warm water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 500 grams chicken livers
- 3 tablespoons unsalted butter (for pate)
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons cognac (optional)
- 3 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon black pepper
Instructions
To prepare the low-sodium bread, start by combining the warm water, honey, and yeast in a large bowl. Let it sit for about 10 minutes until it becomes frothy.
Add the olive oil to the yeast mixture. In a separate bowl, combine whole wheat flour and bread flour.
Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, covering with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Preheat your oven to 375°F (190°C).
After the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan.
Cover the loaf with a cloth and let it rest for another 30 minutes until it rises slightly.
Bake the bread in the preheated oven for 30-35 minutes until golden brown.
While the bread is baking, prepare the liver pate. Rinse the chicken livers under cold water and pat dry with paper towels.
In a large skillet, melt the unsalted butter over medium heat. Add the chopped shallots and cook until softened, about 2-3 minutes.
Stir in the minced garlic and cook for another minute.
Add the chicken livers to the skillet, cooking for 7-9 minutes until browned on the outside but still slightly pink on the inside.
Optionally, pour in the cognac and carefully ignite it with a long match to flambé. Let the flames subside, then remove the pan from heat.
Transfer the mixture to a food processor. Add the heavy cream, fresh thyme, and black pepper, and process until smooth.
Once the desired consistency is reached, check the seasoning and adjust if necessary.
Let the pate cool slightly before spreading.
Slice the freshly baked bread and serve with the liver pate. Enjoy your low-sodium, flavorful treat!
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 1744 mg | 581% | |
| Sodium | 5307 mg | 231% | |
| Total Carbohydrate | 421.5 g | 153% | |
| Dietary Fiber | 53.5 g | 191% | |
| Total Sugars | 47.6 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 299 mg | 23% | |
| Iron | 47.6 mg | 264% | |
| Potassium | 2898 mg | 62% | |
*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.
