For the carrot-grain bread mix all ingredients well. Line a loaf pan with baking paper, pour in the dough, smooth it out and let it rest for 30 min.
Bake in a preheated oven (200 °C top/bottom heat or 180 °C convection oven) for 30 minutes, then cover with baking paper and bake for another 30 minutes.
Leave to rest in the turned-off oven for 10 minutes, then remove and allow to cool briefly. With the help of the baking paper, lift the bread out of the pan and let the Karotten-Körndlbrot cool on a cooling rack for at least 2 hours.
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