I have carried numerous sacks of carrots and linseeds to horses during the years, but they are tasty ingredients in a bread dough too. 

1 bread

1,5 dl (150 g) water 

1 dl (60 g) linseeds 

4 dl (260 g) wheat flour 

2 dl (110 g) rye flour 

1 dl (100 g) sourdough 

2 dl (200 g) lukewarm water 

a pea-sized amount of fresh yeast 

1 tsp salt 

1 tbsp cooking oil 

1 small carrot 

Pour 1,5 dl of hot water over linseeds. Let cool. Add both flours and the sourdough. Dissolve a pea-sized amount of fresh yeast and salt into 2 dl of lukewarm water. Pour the water mix, oil and grated carrot into the bowl too. Knead for 8–10 minutes. 

Cover with a tea towel and let rise for 2 hours. 

Turn the dough out onto a floured work surface and shape it into a loaf. Put the bread into a well-floured proofing basket. Cover with a tea towel and leave to rise at room temperature. It will take, at least, for one hour. 

Put an old metal tin on the bottom shelf of the oven and preheat the oven to 275°C. Line a baking tray with parchment paper and flip the bread on it. Put the bread into the oven and pour hot water into the tin at the same time. Turn the temperature down to 225°C. Bake for 25–30 minutes. 

Let cool on a wire rack.