Multigrain Bread with Oriental style paté
1 jar Oriental style paté by Valbona
500g multigrain flour
15g dry yeast starter
1-Sift the flours and put them in the mixer bowl, with the water and yeast. Start mixing, and when half mixed, add the salt. Continue mixing until you obtain a smooth dough.
2-Shape it into a ball and leave it to rest for about 1 hour.
3-Divide the dough into two and mould the pieces into long loaf shapes. Place them on a floured surface, sprinkle with flour, cover well and leave to rise. The dough needs to more than double in size. The dough must not dry out. If necessary, slightly dampen the cloth.
4-When the dough is ready, bake at 200°C, spraying steam for the first 5 minutes. Towards the end of cooking, allow the steam to be released so that a crust will form. Cook until done to ensure that the bread is light. When you knock it on the bottom, it should sound ‘hollow’.
5-When the bread is ready, slice it, and then spread it generously with the Oriental style paté by Valbona and serve it to your guests on a large wooden cutting board.