1 For the bread dough: mix the flour, salt and spices, and form a hollow in the middle. Dissolve the yeast in a little milk and water and pour in with the remainder of the liquid. Knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
2 With a little flour, shape the dough into a round loaf, about 25 cm long. Lay on baking paper in the baking tin.
3 Bake for 30-35 mins. in the lower half of the oven, preheated to 200°C. Allow to cool.
4 For the filling: sauté the carrots and onions until just soft in butter. Season and allow to cool.
5 Slice the bread at 1-2 cm intervals, without cutting right through at the bottom. Carefully break out 3 slices, still without damaging the bottom. (Use the broken-out slices for croutons.)
6 Put half of the filling on baking paper and lay the loaf on top. Fill the incisions with the cheese and vegetables. Wrap the loaf and the baking paper in aluminium foil and keep cool until ready to serve.
7 Lay the stuffed loaf on baking paper in a baking tin and open the aluminium foil at the top. Heat up for 20-30 mins. in the middle of the oven, preheated to 180°C.
8 Open the aluminium foil at table. Slice the loaf into portions and serve with the vegetables.