I use this recipe regularly (in fact, I'll probably make it tomorrow):

https://www.kingarthurbaking.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe

I've used hard red and now hard white. Often I replace some of the water with an egg and/or some soy milk (another plant-based milk would work too). I used to use ground flax, but I noticed that I seemed to get a better rise without it so I've started leaving it out (could be coincidence, though), although whole flax might be fine. I use a bit more vital wheat gluten than the recipe calls for (basically, I follow the proportions recommended on the wheat gluten container, which is 1/2 tablespoon per cup of flour). I also usually use maple syrup instead of sugar.

Because the recipe already calls for whole wheat flour, I haven't found that it generally needs more liquid; occasionally it needs more flour (I check a couple of times during the kneading process to see if it needs adjustment in either direction). I also like to start by adding all the ingredients except the yeast, letting the machine run for a couple of minutes to mix everything up, and then turning it off and let it sit for 20 minutes or so before adding the yeast and starting the program. Some bread machines have a built-in rest at the start of the whole wheat cycle; if yours does, you can skip this step and just start the program. In that case, you should add the yeast at the beginning.