In a mixing bowl, combine 250g of the flour, yeast, sugar, cinnamon, salt and bicarbonate of soda. Add orange juice, water and oil; beat until moistened. With an electric mixer, beat on high for 3 minutes. Stir in the nuts, mixed peel and remaining flour to form a stiff mixture. Do not knead.
Butter and flour two 20x10cm loaf tins. Spoon mixture into tins. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 180 C for 35 to 40 minutes or until golden brown. Immediately remove from tins to cool on wire racks. Slice and toast.