Home made is best made!

Chicken spread with home made rye bread

  • Serves
  • 30 - 120 Minutes
  • Breakfast
  • Meat

A simple protein spread for every occasion and delicious rye bread!

Ingredients

  • Spread
  • 500 g chicken breast
  • 220 ml chicken broth
  • 50 g melted butter
  • 4 gloves crushed garlic
  • 40 g mustard
  • 3 tsp salt
  • 1 tsp red paprika
  • 1 tsp black pepper
  • 1 tsp marjoram

Method

  • Preparing the spread is quite simple. Boil chicken breasts in water and then mix them until smooth in a blender.
  • Add all other ingredients to the mixed chicken and spread and bread. Allow to cool in the refrigerator.
  • On top sprinkling finely chopped onions and gherkins.

  • I really recommend you sterilize spread and leave it for later, for example camping.
  • Bread
  • 200 g rye flour
  • 200 g wholemeal flour
  • 30 g dry yeast
  • 1 tsp sugar
  • 10 g sesame seeds
  • 10 g flax seeds
  • 30 ml vinegar
  • 10 ml olive oil
  • 250 ml water
  • In bigger bowl mix dry ingredients and add seeds. Separately mix vinegar, oil and water and then slowly mix into the mixture of dry ingredients.

  • Mix until you have a firm and supple dough.

  • If the dough is too sticky, add a little flour, if it is too hard, add a little water. The consistency of the dough always depends on the flour used and quality. Let the dough sour in a warm place for about 45 mins.

  • When the dough doubles in volume, we roll it out on a floured board into a rectangle. Roll the dough into a baguette shape and let it leaven for about another 45 mins.
  • Bake at 180 ° C for about 40 minutes.

  • Bread should be just amazing with great taste of rye flour.


Nutritional fact


Whole spread

Energy

966 Kcal
4 040 KJ

Protein

118 g

Carbs

3 g

Fat

50 g

Fibre

0,5 g

Whole bread

Energy

1 730 Kcal
7 234 KJ

Protein

63 g

Carbs

304 g

Fat

28 g

Fibre

56 g

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