Low Fat Bread with Liver Pate

Indulge in the hearty yet wholesome flavors of this Low Fat Bread with Liver Pâté—a recipe that combines rustic homemade whole wheat bread with a creamy, protein-packed chicken liver pâté. Perfect for health-conscious food lovers, the low-fat bread features a blend of whole wheat and all-purpose flour, olive oil, and instant yeast, delivering a light but satisfying texture that's perfect for pairing. The pâté, made with tender chicken livers, sautéed onion, garlic, a touch of thyme, and low-fat milk, offers a rich yet balanced spread with a velvety texture. Ideal for serving at brunches, as part of an appetizer spread, or even as a comforting snack, this nutritious recipe is a delightful way to enjoy bread and pâté without compromising on flavor.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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
• 0 to taste Salt and pepper
• 1 teaspoon, fresh or dried Thyme

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine whole wheat flour, all-purpose flour, instant yeast, and salt.

Step 3

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.

Step 4

Knead the dough on a lightly floured surface for about 5-7 minutes or until smooth and elastic.

Step 5

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.

Step 6

While the dough is rising, prepare the liver pate. Rinse the chicken livers under cold water and pat them dry with a paper towel.

Step 7

In a skillet over medium heat, melt the butter and sauté the chopped onion and garlic until translucent.

Step 8

Add the chicken livers to the skillet, cooking for 5-7 minutes until they are browned on the outside but still slightly pink inside.

Step 9

Pour in the low-fat milk, season with salt, pepper, and thyme, and cook for an additional 2-3 minutes.

Step 10

Remove from heat and allow to cool slighty, then blend the mixture until smooth in a food processor.

Step 11

Once the dough has risen, punch it down and shape it into a loaf. Place it in the prepared loaf pan.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 13

Allow the bread to cool on a wire rack before slicing.

Step 14

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

Serving size	(963.7g)

Amount per serving	% Daily Value*
Calories	1897.7

Total Fat 72.9g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 827.5mg	0%
Sodium 4870.4mg	0%
Total Carbohydrate 244.9g	0%
Dietary Fiber 36.7g	0%
Total Sugars 12.5g
Protein 77.6g	0%

Vitamin D 127.6IU	0%
Calcium 282.7mg	0%
Iron 26.8mg	0%
Potassium 1775.5mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 15.9%

Carbs: 50.3%