For the carrot-nut bread, mix flour, spices, carrots and nuts. Dissolve yeast in lukewarm water. Mix all ingredients and knead for about 10 minutes. Cover and let rest for about 1/2 hour.
Grease a loaf pan well with lard and flour it. Loosely knead the dough and form into a roll the length of the loaf pan. Place end down in the loaf pan.
Cover again and let rise for about 1/2 hour. Heat the oven to 230 °C using a fireproof vessel. Add water to the hot vessel to create enough steam.
Sprinkle bread with water and sprinkle with sesame and flax seeds. Slide in the loaf and reduce the heat to 185 °C. Bake for 50-55 minutes.
Let the carrot-nut bread cool well on a rack.