Fresh ground Whole Wheat bread

Activate the yeast: in a large bowl, combine warm water, sweetener, salt and yeast. Let sit 5-10 minutes until foamy. This ensures yeast is activie. Mill the flour while the yeast is activating. Mix the dough. Add optional ingredients of oil, egg or vinegar. Gradually stir in about half of the flour until a shaggy dough forms. Autolyse (hydrate to improve gluten development). Let it rest 30-60 minutes. Knead the dough for 8-12 minutes by hand or 5-10 minutes in a stand mixer until smooth and elastic. Dough should pass the "windowpane test" which is when it stretches thin without tearing. Dough needs to rise before shaping into a loaf. Place dough in a greased or moistened bowl, covered with a damp towel or plastic wrap, and let it rise in a warm, draft-free area until doubled in size approx 1-2 hours. Punch down the dough, shape into a loaf, and place in a greased with optional flouring of a 9x5in loaf pan. Cover and let rise again until slightly domed above the pany rim. Approx 30-60 minutes. Preheat oven to 350 degrees F. Bake for 30-40 minutes until golden brown and hollow-sounding when tappned. Remove from pan and cool in a rack for at least 1 hour before slicing. Store in fridge or freezer. Feel freed to add seeds, nuts, or dried fruits for extra flavor and nutrition. Avoid over-kneading or over-proofing. Fresh flour rises raster than store-bought flour.