Peel and grate the carrot. Mix the flours, salt, carrots and granola mixture well with a whisk dry. I always shake the mixture smooth, and see how many grains then ‘float’ on top. For me, the optimum amount of granola mixture and sunflower seeds in is when about 1 level teaspoon settles on top of the flour mixture.
Dissolve 1 cube of yeast with 400 ml of warm water and a small teaspoon of honey and mix into the dough.
Mix in more warm water until the dough is nice – it should no longer stick to the side of the bowl. Cover and let rise for about 30 minutes. With only 1 piece of yeast, this won’t be very lush.
Spread out 1 sheet of baking paper, sprinkle lightly with flour and granola mixture, place dough on top and shape into a loaf. Decorate to taste.
I put the loaf together with the baking paper in a 1 kg baking pan and let the dough rise for another 15 minutes. The pan is then placed in a non-preheated oven at 160 °C (top/bottom heat) for 45 minutes. After 45 minutes, remove from the pan and bake for another 15 minutes. Check by knock test if it is ready.