I made bread from stone ground whole wheat flour using the following
recipe in a 1 pound Panasonic bread machine:
1 1/4 c water
2 c flour
2 tbs honey
1 tsp light brown sugar
1 tsp sugar
1 tsp salt
2 1/2 tsp dry yeast
3 tbs wheat gluten

The bread rose only to about half the size of a regular bread flour
bread. It is edible and tasted good but a bit dense and heavy. I used
the whole wheat cycle.

Is this normal?
What should I change to get it to rise more?
Thanks for any help.
Nathan