• WHISK DRY INGREDIENTS (SEE ABOVE)
• WHISK OR BLITZ TO EMULSIFY WET INGREDIENTS AND SUGAR (SEE ABOVE)
• Add DRY ingredients and whisk until homogeneous and shiny
• Put into

• Method
• Preheat oven to 180C and line 23cm springform pan Cream butter and sugar
• Add eggs and beat well
• Add orange zest and vanilla
• Add flour with baking powder and mix
• Add apple cider vinegar
• Add almond flour and beat well
• Place half of the batter in the pan then cover with half of the walnut mix Place rest of the batter on top and cover with the rest of the walnut mix
• With a knife cut and swathe through the cake, avoiding the edges of the cake Bake for approx 55 minutes or until skewer inserted comes out clean
• Cool in tin and after 10 minutes gently pour orange juice with sugar dissolved over the top

• TMfollow Cookido method or see below
• Preheat your oven (fan forced) 180C
• In a mixing bowl, whisk all the dry ingredients except add ons
• Add all of the wet ingredients to the dry
• Mix well for 8-10mins (this is important)
• Stir your add-ons until well incorporated
• Pour cake batter into your lined tin
• Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown

TM method

• Put all dry ingredients except add ons, 20s speed 5
• Add all the wet ingredients
• 5mins speed 4-5, scrape sides
• 3 mins speed 4
• Add the add ons and reverse 10-15s, speed 3. Stir well with spatula to ensure even distribution
• Pour cake batter into your lined tin
• Bake for 1hr 15mins or until inserted skewer comes out clean, check around 50mins if it’s looking too brown

• Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
• Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your Magimix metal bowl. Then weigh and add the dry ingredients, except salt
  
• ROUGH Mix ingredients - USE MAGIMIX CE DOUGH HOOK XL Set your machine to "BREAD/BRIOCHE" programme - speed 13, which will nicely mix/knead the dough in 1min increments. Run for the full 2 mins . The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
  
• Rest - AUTOLYSE Let the dough rest in the bowl for 30-60 minutes.
• First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
• KNEAD ADD SALT, Set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min then rest for 30mins in the bowl. Repeat this sequence of 1 min knead and 30 min Rest, three times. Make sure that the lid is on in between knead (during rest times).
  
• Add sunflower seeds Add sunflower seeds then set your machine to "BREAD/BRIOCHE" programme - speed 13, for 1 min. The seeds will be equally distributed without being chopped.
  
• Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
• Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
  
• Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
• Rest Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.

• Sourdough starter - Activate starter 6-12 hours prior to making dough. Whisk/Stir well and leave covered in the warmest spot in your house, but not in direct heat. Use when bubbly
• Measure ingredients - Beginning with the starter, weigh and place the wet ingredients into your bowl. Then weigh and add the dry ingredients, except salt
• Mix ingredients - Mix with a strong spatula or a small scraper until well mixed. The mixture will look dry at the beginning but the final dough mixture will be wet and homogeneous
• Rest - AUTOLYSE Turn your bowl upside down and let the dough rest for 30-60 minutes.
• First rise - Unload the dough into a container with a lid or inside a freezer bag to rise for 1 hour in a covered container at a comfortable room temperature, around 20–25°C (68–77°F).
• ADD SALT, then Stretch and fold - Stretch and fold your dough two or three times (and no more than three times) every half an hour, three times. Make sure you cover your dough in between stretch and fold. AT THIS STAGE, you can retard or refrigerate your dough overnight or up to 2 days in a cold (1-3C) fridge.
• Divide and shape - Shape the dough into a ball and put it into your medium tin or floured banneton. If your tin is uncoated please brush tin with coconut oil and line with baking paper.
• Final rise/double the dough volume - Rise the shaped dough at a comfortable room temperature, around 20–25°C (68–77°F), until almost doubled. This will take 3-5 hours or longer if your room temperature is colder or shorter if your dough has risen substantially in the fridge. Preheat your oven to 250-260°C (455-500°F) with a Dutch OVEN to fit your loaf when your dough is almost doubled.
• Bake - Bake dough inside your dutch oven for 15 minutes at 250-260°C (455-500°F), then reduce the oven to 225°C (437°F) for a further 15 minutes. Take lid off the dutch oven and bake for a further 15-20 mins at 205°C (401°F) until the loaf has cooked through, turn the oven off, and let it sit for 10 minutes. If you are unsure, insert a thermometer, the inner temperature of the dough should be 95°C (203°F) or higher. Remove loaf from the oven, unload to a cooling rack taking care not to burn your fingers!
• Rest - Let the bread cool before cutting. Suitable for freezing and will keep for a couple of months frozen.