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Low Carb Stuffed Picnic Loaf

Remember our low-carb bread mix that our customers love so much? We found a way to make it much better while still keeping it easy to make. This recipe takes a loaf and fills it with mozzarella, olives, Italian herbs and other savoury goodness.

Low Carb Stuffed Picnic Loaf


1 packet No Guilt Bakes Multiseed bread Mix

215ml lukewarm water

1T dried Italian herbs

¼ cup mozzarella shredded

¼ cup sundried tomatoes

½ cup baby spinach

Handful olives

½ carrot grated

Low carb stuffed picnic loaf


  1. Place the bread mix, warm water and Italian herbs in a large bowl, mix to combine,
  2. Knead by hand for 4-5 minutes, then place in a large bowl to rise 45 min-1 hour.
  3. Preheat the oven to 220°C/425°F and place a lidded Dutch oven in the centre rack to heat for 20 minutes.
  4. Remove bread dough from the bowl and form into a rough round shape on a piece of baking paper.
  5. When the oven is at temperature, remove the Dutch oven carefully and lower the paper and dough inside. Place a few ice cubes around the bottom of the Dutch oven between the dish and the baking paper. Replace the lid and put in oven.
  6. Bake for 30-40 minutes until the loaf sounds hollow when tapped.
  7. Remove to cool.
  8. Once the loaf has cooled completely, cut a circle in the top and remove to make a lid. Remove some of the inside to make a hole.
  9. Place the spinach, sundried tomatoes, olives, carrot and cheese in layers and press down. Top with the lid and press with something heavy. Slice into quarters and serve.

Low Carb Stuffed Picnic Loaf slices

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