2 cups whole wheat flour
1 tsp salt (or less)
1/4 tsp baking powder
1/4 to 1/2 c. butter (or oil, but I always use butter)
1 cup warm water

Combine dry ingredients in a bowl, mixing well. Cut in butter, then add water to make a soft, pliable dough. Knead briefly.

Let sit for 15 minutes or so.

Make the dough into golf ball sized balls, then roll out thin on a well floured board.

Bake on a hot griddle or skillet until slightly browned, then flip and bake the other side.

1 1/8 cup Water
3 cups Whole Wheat Flour
3 tablespoons Sugar
1 1/2 teaspoon Salt
2 teaspoons Active Dry Yeast

This is pretty heavy bread, but I like it that way.

For a better raise, try adding 1/3 cup of gluten, and you may need a bit more water.

Use Whole Wheat mode.

Timer ok.

Note: Whole wheat varies greatly in how much water it absorbs. The amounts of water shown are the ones that work for me. Check on the dough after the first few minutes of kneading.

If it is too thin, add flour, 1 Tbsp at the time. If the dough is too dry and does not form a smooth ball, add water, 1 Tbsp at the time.

Since bread machines can handle relatively moist dough, it is better to err on the moist side (which will result in heavier bread, if it is much too much).