You have to convert your ingredients to use weight not cups. I bake using metric system as much as possible. So converting your ingredients to grams becomes
1 c milk = 227 g
2 c whole wheat flour is 226 g
2 tbsp gluten is 18 g
227g milk divide by 244 g flour and gluten gives 93% hydration.

There must be other ingredients in your dough. There’s no way it can hold together. It’s almost 100% liquid.

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