Low Sodium Bread with Liver Pate

Elevate your appetizer game with this delectable Low Sodium Bread with Liver Pâté recipe! Perfect for those watching their salt intake, this wholesome dish features a soft, homemade loaf made from a blend of whole wheat and bread flours, lightly sweetened with honey, and risen to pillowy perfection with active dry yeast. Paired with a rich and velvety chicken liver pâté infused with aromatic shallots, garlic, fresh thyme, and a hint of cognac, this recipe balances savory elegance with a health-conscious twist. Whether served as a party starter or an indulgent snack, this low-sodium duo delivers authentic flavor without compromise.

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:120 mins

Total Time:180 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

Add the olive oil to the yeast mixture. In a separate bowl, combine whole wheat flour and bread flour.

Step 3

Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

Step 4

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Step 5

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.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

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

Step 8

Cover the loaf with a cloth and let it rest for another 30 minutes until it rises slightly.

Step 9

Bake the bread in the preheated oven for 30-35 minutes until golden brown.

Step 10

While the bread is baking, prepare the liver pate. Rinse the chicken livers under cold water and pat dry with paper towels.

Step 11

In a large skillet, melt the unsalted butter over medium heat. Add the chopped shallots and cook until softened, about 2-3 minutes.

Step 12

Stir in the minced garlic and cook for another minute.

Step 13

Add the chicken livers to the skillet, cooking for 7-9 minutes until browned on the outside but still slightly pink on the inside.

Step 14

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.

Step 15

Transfer the mixture to a food processor. Add the heavy cream, fresh thyme, and black pepper, and process until smooth.

Step 16

Once the desired consistency is reached, check the seasoning and adjust if necessary.

Step 17

Let the pate cool slightly before spreading.

Step 18

Slice the freshly baked bread and serve with the liver pate. Enjoy your low-sodium, flavorful treat!

Nutrition Facts

Serving size	(1623.7g)

Amount per serving	% Daily Value*
Calories	3897.6

Total Fat 187.0g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 21.9g
Cholesterol 1744mg	0%
Sodium 5306.9mg	0%
Total Carbohydrate 421.5g	0%
Dietary Fiber 53.5g	0%
Total Sugars 47.6g
Protein 133.8g	0%

Vitamin D 227IU	0%
Calcium 298.8mg	0%
Iron 47.6mg	0%
Potassium 2898.4mg	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: 43.1%

Protein: 13.7%

Carbs: 43.2%