Mediterranean Diet Bread with Liver Pate
Elevate your appetizer game with this Mediterranean Diet Bread with Liver Pate, a harmonious blend of wholesome homemade bread and rich, velvety pate. Crafted with whole wheat flour, olive oil, and a medley of crunchy seeds, the bread showcases the healthful simplicity of Mediterranean cuisine while packing in rustic flavor and texture. Paired with a creamy chicken liver pate infused with cognac and fresh thyme, this dish delivers luxurious depth and subtle aromatic notes. Perfect for entertaining or indulging, each bite offers a guilt-free balance of hearty grains and gourmet refinement. Serve this elegant combination as a centerpiece for your next gathering or enjoy it solo as a Mediterranean-inspired treat.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 60 milliliters Olive oil
- 10 grams Sea salt
- 15 grams Honey
- 80 grams Mixed seeds (sunflower, sesame, pumpkin)
- 250 grams Chicken livers
- 50 grams Butter
- 1 medium Onion
- 2 cloves Garlic cloves
- 30 milliliters Cognac or brandy
- 80 milliliters Cream
- 5 grams Salt
- 2 grams Black pepper
- 5 grams Fresh thyme
Instructions
To make the bread, in a large bowl, combine the whole wheat flour, active dry yeast, and sea salt.
In a small bowl, mix the warm water, honey, and olive oil together. Add this mixture to the flour and knead until a dough forms.
Continue to knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough into an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
Once the dough has risen, punch it down and knead in the mixed seeds.
Shape the dough into a loaf and place it on a parchment-lined baking sheet. Cover it with the damp cloth again and let it rise for an additional 30 minutes.
Preheat your oven to 220°C (425°F).
Bake the bread for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack.
For the liver pate, start by finely chopping the onion and garlic.
In a skillet over medium heat, melt half of the butter. Add the onions and garlic and cook until soft and translucent.
Increase the heat to high and add the chicken livers to the skillet. Cook until browned on the outside but still slightly pink inside.
Add the cognac or brandy and let it reduce for a minute. Remove from heat.
Transfer the mixture to a food processor, add the remaining butter, salt, black pepper, fresh thyme, and cream. Blend until smooth.
Adjust seasoning if necessary. Transfer the pate to a small serving dish, cover, and refrigerate for at least 2 hours to set.
Serve the Mediterranean bread sliced with the liver pate spread on top. Enjoy your Mediterranean-inspired dish!
Nutrition Facts
Calories |
3924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 9606 mg | 418% | |
| Total Carbohydrate | 424.0 g | 154% | |
| Dietary Fiber | 74.5 g | 266% | |
| Total Sugars | 31.4 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 501 mg | 39% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 3567 mg | 76% | |
*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.
