Here is my no-fail 100% Whole wheat bread recipe. Comes out real fluffy. You don't have to wait for it to rise, either, it's a soda bread.
2 cups whole wheat flour
1 1/2 cups buttermilk
1 Tbsp baking soda
1 egg (optional, but if you don't add it, use a full 1/4 oil)
A little less than 1/4 c cooking oil (unless you put an egg)
Maybe a pinch of salt unless you're on a no salt diet (well, then there's the baking soda to worry about)
Herbs and spices to taste if you want them (or cooked onion and garlic, or raisins, or whatever)
Mix flour and baking soda and then add wet ingredients. Put dough in an appropriately sized pan (I think mine is like 6 or 7 inches diameter and 3 or 4 inches high ceramic?) in the oven at 350 F for about 30 minutes. I do it for 35 minutes in a gas oven but I don't preheat the oven. You will want to grease the pan even though the dough has oil in it. I haven't got it not to stick to the bottom yet. The sides are doing OK, I'm experimenting with different methods - maybe cornmeal or flour on top of the oil in the pan. It comes out a bit crumbly, i.e. not good for sandwiches, but good as a side with dinner with butter or neufchatel cheese on it. If you want it less crumbly, use part white flour instead.
The dough is wetter than yeast bread dough. But it's not as wet as batter either. If all you can get is big things of buttermilk you can freeze some for later.
I recommend buying whole wheat flour in bulk. I bought 50 lbs. for something like $16 from a restaurant supply store. This is so cheap compared to buying 5 lbs. for like $2.50 or $3.00 at the grocery store. I mean, 32 cents a pound compared to 50 or 60. You will want to invest in some kind of container(s) for your flour, but you can re-use them, plus with the savings you got on the flour you can afford them. Even simple rectangular plastic tubs, like you get at Wal-mart would work. Just something to keep the moths and weevils out. I can go through 50 lbs. of flour in a year or two, no problem.
If you don't have buttermilk, put a little vinegar in regular milk and use that. But it's better to have real buttermilk. I believe there's powdered buttermilk out there somewhere, but I've never used it so I can't speak to whether it would activate baking soda or not. Happy baking!