Stir yeast into 100 ml lukewarm water and let rest for 5 minutes. Sift flour and salt into a bowl, stir and make a well. Add the dissolved yeast, carrot flakes and butter. Stir in flour from the sides until a moist, crumbly dough forms. Knead dough on a floured work surface for 10 minutes until smooth but still a little sticky. Cover the dough in a bowl and let it rise for about 1 1/2 hours. Then shape into a round loaf and place on a baking sheet lined with parchment paper and let rise, covered, for another 45 minutes until doubled in volume. Preheat the oven to 180 °C and bake the bread for about 45 minutes.
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