The frying pan has to be heavy or else it will warp. A simple, cast-iron frying pan is the best for this. If your frying pan has a laminated base, experiment carefully to ensure that "dry frying" won't damage it.
If you don't have a trivet, a half dozen nuts (as in nuts and bolts!) can be used to keep the loaf tin away from the frying pan.
If you don't have a deep stainless steel bowl, buy one. You'll find it endlessly useful — for making the dough, if nothing else.
And the bread recipe? In said stainless steel bowl, put 1 cup of lukewarm water, 1 teaspoon of salt and 1 tablespoon of INSTANT dried yeast. Combine and then mix in 1 cup of whole-wheat flour. Add a further cup of whole-wheat flour, clean off the spoon, and mix the rest by hand. After a few minutes you should have a pleasantly yielding dough that isn't particularly sticky. If you can't roll it easily into a ball, add a little more flour. Once it comes away fairly cleanly, roll it into a sausage and put it into a well-greased (or oiled) loaf tin. Flatten it down and leave it to rise — it really doesn't need any more kneading. It's often worth putting it all into a plastic bag to rise — the dough is susceptible to cold draughts. When it has risen above the tin and is nicely domed, cook as described above.
A further point: if the bread doesn't rise, it is usually for one of two reasons. Either the yeast has gone stale or the water was too hot. Made with cold water bread will eventually rise, but if the water is too hot you will kill the yeast, so err on the side of cool. In cold places, put your bag-wrapped loaf in the sun or cuddle it up with a hot water bottle.