Sift the flour into a suitable bowl and make a well in the center. Heat the milk to 30 °C. Stir the yeast with one third of the milk until liquid. Pour into the flour bowl and stir with flour.
Peel the carrots and grate finely on a Bircher grater.
In a small pan on a low fire, melt the butter. Remove from heat. Pour in the remaining milk and add the salt. Stir until the salt is dissolved. Now add to the flour form together with the carrots. Mix everything from the center, remove from the bowl and knead for about ten minutes to form an elastic, rather soft dough. Add flour if necessary. Now, with the lid closed, let it rise in a warm place for twenty minutes, until it doubles in size.
Knead the dough well one more time and shape it into a round loaf.
Put it on a baking sheet covered with parchment paper and let it rise for twenty minutes, covered with a dishcloth.
Preheat the oven to 220 °C. Put the carrot bread on the second rack from the bottom and bake for 40-45 minutes.
Reduce the temperature to 180°C after twenty minutes.
The carrot bread goes very well with cold cuts, cold roast, cheese, etc.
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