Roast the kernels in a dry pan, remove from the heat and let cool. Mix in a small bowl with water and salt, cover, and let soak for at least eight hours.

Wash or peel the carrots and coarsely grate them. Dissolve the yeast and sugar in 50 ml of water. Place the flour in a mixing bowl, add the yeast mixture, and knead briefly. Stir in the soaker and grated carrots and knead for about five minutes. Gradually add the remaining water.

Brush a bowl with oil, shape the dough into a ball and place it in the bowl. Cover and let it rise in a warm place for one hour.

Generously dust the proofing basket with flour, place the dough on a floured work surface and shape it into a round loaf. Place it in the proofing basket and let it rise, covered, for another 40 minutes.

Preheat oven to 240°C (top/bottom heat) or 220°C (fan oven), place a bowl of water on the oven floor.

Carefully turn the bread dough out onto a baking sheet lined with parchment paper and place it on the middle rack of the oven. Bake for 10 minutes, then briefly open the oven door to release the steam. Reduce the heat to 210°C, and bake for approximately 40 to 45 minutes.

Then let the bread cool down on a cooling rack or oven rack.