On the back of the above sack of KA whole wheat flour is a recipe for a whole wheat bread loaf that is something of a cross between cake mix and bread. It's bread, but it's moist and as whole wheats go, relatively light. And as easy as bread making is ever going to get.
You simply mix up all the yeast, flour and other ingredients and dump it in the bread pan. Let it rise for 90 minutes and bake it.
I modified their recipe only by adding two table spoons of cracked wheat in a coffee cup, then enough boiling water to cover, and let that sit until cool. The hot water soaks in and makes the wheat soft and edible. Just dump that into the mix when cool.
If you really like a whole wheat, give this one a try.