1. Start by combining 500ml (2 cups) of warm water and 15g (0.5oz or 1 packet) of yeast in a large mixing bowl. Let it sit for 5 minutes until the yeast is activated.

2. Add 375g (2.5 cups) of all-purpose flour, 125g (0.8 cup) of rye flour, and 10g (0.4 oz or 2 teaspoons) of salt to the bowl. Mix until a shaggy dough forms.

3. Knead the dough for 10 minutes until it becomes smooth and elastic.

4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

5. Preheat the oven to 190°C (375°F).

6. Punch down the dough and shape it into a round loaf.

7. Place the loaf on a baking sheet lined with parchment paper, drizzle with 15ml (1 tablespoon) of oil, and sprinkle with 25g (0.9 oz or 1/8 cup) of grated carrot.

8. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.

9. Let it cool on a wire rack before slicing.