Carrot bread anyone?

I'm craving for a steamy hot bread so I'm baking one. I chose to bake carrot bread because of its healthy content and delicious, gooey consistency.

Here's how:
You'll need
2 ½ Cups of Milk,
4 meduim-sized carrots (finely shredded),
1 tbsp active dry yeast
2 tbsp sugar,
a quarter of a cup olive oil,
6 cups of wholemeal flour (with rye)
3 cups of all-purpose flour.

Warm milk. Then in a large mixing bowl, combine the yeast and milk until yeast is dissolved. Thereafter mix in all the other ingredients: olive oil, 3 cups whole wheat flour, 1 cup of the all-purpose flour, carrots and sugar. Beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a bowl. Cover with a cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease your bread pan (I used a sheet pan with about a 1-inch rim). Deflate the dough and turn it out onto a lightly floured surface, knead lightly for a minute. Flatten the dough into the pan, divide and cut to your liking with a knife. Cover with a cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F ( about 200 degrees C). Bake for 15 - 20 mins until golden brown.

All ready!

Carrot Bread Sandwich with Brie Cheese, Tomato and cucumber slices