Mix into the water dry yeast, psyllium, salt and grated carrots.
Add the flour mix to the dough.
Mix well but do not knead.
Cover the bowl with cling film and let rise for 12 hours at room temperature.
Shape quickly the dough into a ball and let it rise 30 minutes under a clean cloth.
Place the dutch oven with lid in cold oven and pre-heat the oven to 225°C.
Put carefully the bread into the dutch oven and cover with lid.
Bake for 30 minutes. Remove the lid and keep baking for 20 minutes.