For the wholemeal carrot bread, mix all the dry ingredients and knead with the shredded carrots, barley malt, the oil and enough water to make a smooth, malleable dough. Cover and let rest in a warm place for 15 minutes.
Then knead again on a floured work surface, work round, roll in the sesame seeds and place in a suitable proofing basket. Cover the dough and let it rise for about 1 hour in a warm place.
In between, put a rack or baking sheet in the oven and a second baking sheet in the bottom of the oven. If you have a pizza stone or a bread baking stone, place it on the rack. Preheat the oven to 220 °C top and bottom heat.
When the bread has risen considerably, either tip it directly from the proofing basket onto the stone, or place a sheet of baking paper on the baking tray and place the dough on top.
Pour about 100 ml of hot water into the lower baking tray and close the oven immediately. After 10 minutes, reduce the temperature to 180 °C, let the steam escape and finish baking the bread for 50 minutes.
Let it cool completely on a rack before cutting.