You’ll then cut it into sandwich-sized squares and slice horizontally (like a bun, instead of vertically like a loaf). It’s been a long time since I’ve baked regularly with wheat, but I believe the basic recipe I followed was:
1 Cup warm water
1 packet yeast (or equivalent from bulk)
up to 3 C whole wheat flour
pinch of salt
2T-1/3C olive oil
touch of honey or sweetener
(You can add herbs or seasoning to taste — rosemary, black olives, Italian seasoning, basil, herbes de Provence, garlic, etc, are all reasonable choices.)
Sprinkle the yeast on the warm water and let sit for 3-5 minutes, then add some of the flour and begin mixing. When you’ve added about half the flour, add the oil, salt, honey and any other seasonings. Then add more flour and begin to knead when the right consistency is reached. Alternately, I’m sure you can do this phase in your bread machine.
Let rise for 45 minutes to an hour. Punch down, and flatten into a wide, flat dish (casserole is fine — greased with a little olive oil first). Poke all over with a fork. You can rub a tiny bit of olive oil on top and / or sprinkle with herbs if you like (or sun-dried tomatoes, black olives, caramelized onions, roast garlic)… Let sit for 10 minutes, then bake at 400 for about 15-20 minutes.