- Place all the dry ingredients into a mixing bowl, except for the grated carrots (make sure you don't place the yeast beside the salt as salt in direct contact with yeast will kill it).
- Knead the dough a few minutes until everything is well blended. If you don't have a mixer just use a large wooden spoon.
- When well blended, add the carrots and just combine the mixture with a spatula.
- Cover with a damp cloth.
- Allow to rise until doubled in bulk, about 1 hour.
- After one hour, wet your hands with cold water and lift the edges of the dough in toward the center of the bowl, or just use your spatula.
- Repeat the proofing of the dough and folding for two hours more.
- In the meantime, grease three loaf pans with butter or non-stick baking spray lay a paper on the bottom of each pan.
- Tip the risen dough out onto a lightly floured surface and divide into three pieces.
- Shape into loaves and place into three prepared pans.
- Allow to rise for 30 minutes covered with a damp cloth, or until the dough has risen almost to the top of the prepared pans.
- Preheat the oven to 518°F / 270°C
- Spray the top of the dough with water.
- Bake the loaves on the lower rack for 5 minutes at 518°F / 270°C then turn the oven down to 428°F / 220°C and bake for another 30 minutes.
- The loaves are ready when they sound hollow when tapped on the base.
Note: The folding process during the rising period is not crucial, but it certainly makes these breads even better.
Also, if you can have the oven at the lowest temp 122°F/ 50°C and proof the dough in the oven, it speeds up the process.