Carrot, sunflower seeds, cinnamon bread.

Time : 20 minutes preparing + at least 1 hour raising + 40 minutes baking

Ingredients

500g of flour (I used a mix of white and wholemeal flour)
10g of yeast (more or less) or 75 to 100g of sourdough
Water
1 big carrot
Sunflower seeds as you wish
3 tablespoon of sugar
1 level tablespoonful of cinnamon powder

Preparation

Mix the yeast (fresh or dry) or the sour dough (fresh or dry) in a cup of water until it dissolves
Make tiny carrot slices or rasp it, put it in a bowl with the seeds, cinnamon, sugar and flour, mix a bit.
Add the cup of yeast or sour dough to the flour and other ingredients with some more water at room temperature while kneading until the dough doesn't stick to your hands anymore or almost. Now, just knead the dough during more or less ten minutes, add some water or flour if too dry or too wet.
Once it really doesn't stick anymore, add some flour around the daugh.

Put some flour at the bottom of a a plate and leave the dough on it, cover it with a towel, let it raise at room temperature or in a warm place.
After one to four hours (or more if you wish, sometimes I leave it 24h to give it a little sour taste and the bread is lighter, longer you wait - until a certain limit - more gas will be produced), put it in the oven (preferably preheated), bake at 170°C/340°F until the crust gets light brown (it should take about 40 minutes), turn off, wait a few minutes, take it out and let it cool down if you're patient (if not : when the bread is very hot, it's less easy to slice it properly and a bit sticky).

Enjoy.

Another way of raising bread : each time I make some dough, I keep one small portion aside (about a small cup of coffee) on which a add a bit of water, cover, and leave in a fridge, add some water again every 24 hour), once I decide to make a new bread I take this dough out, leave it at room temperature during a few hours and use it in stead of yeast, the bread then raises more slowly but it works.
You can also make you own sourdough, it's pretty easy but it is a slow process the first time (then, you can make loaves with fermented dough from a previous batch, check on Wikipedia).