TOTALLY SUGAR FREE WHOLE-WHEAT BREAD RECIPE: I use 4 cups of King Arthur whole wheat flour, a packet of dry yeast, 6 tsp. of Stevia, 1/2-1 tsp. of salt; DO NOT TRY THE YEAST. THOROUGHLY combine dry ingredients. Use regular beaters and a mixer to add 3 tbsp. of fat-free plain yogurt, and anywhere from 1-2 cups of VERY WARM water. When the mixture is just moist enough to leave the sides of the bowl, and is NOT crumbly, switch to dough hooks. Knead with the hooks until the dough is elastic. Pour 2 tbsp. of olive oil into a large metal bowl. Pick up the dough, pat into a ball and turn in the bowl to completely coat with the oil (don't worry -- this is also the oil that will coat the dough when you place it into the loaf pan). Leave it to rise (I rest my bowl on a heating pad, cover with a towel). It takes over an hour for 100% whole wheat flour dough to rise; be patient. Then punch down, form into a loaf, and place into the loaf pan. Put to rise, covered with a towel, once more for maybe 20 minutes. Preheat the oven to 350 F. Spray or brush the top with olive oil and place in the oven. Check at maybe 35 minutes by knocking the top. It will be nicely brown and sound hollow when it is done, usually by 45 minutes at most. Take out of the oven, turn out of the pan and cool on a wire rack. Yum!

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