Start by placing a large pot of water on to boil. Peel the carrots and remove the tops and bottoms. Slice into chunks and place into the water. Boil for about 20-30 minutes until soft.

Strain the carrot, discarding most - but not quite all - of the water. Transfer the carrots into a food processor and blitz until puréed and smooth, adding a bit of the water if necessary.

Place the flour into a large bowl and stir in the salt. Mix in the yeast and then, if sufficiently cool (it should be warm but not too hot as it will kill the yeast), pour in the carrot purée to the flour and mix well. Add a bit of extra water if needed to bind the dough. Mix well and set aside in a warm place, covered with a cloth, to prove for an hour.

Punch down the dough and turn out onto a floured surface. Divide between 2 or 3 greased loaf tins, or alternatively form other shapes (rolls, etc.) and set aside again, covered with a cloth, to rise for about 45 minutes.

Preheat your oven to 220 degrees Celsius and transfer the risen dough into the oven. Bake for about 25 minutes until golden brown and it sounds hollow when tapped underneath. Set aside to cool and then enjoy!