Bread texture is Condensed

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So 1.5 tablespoons of both butter/oil and sugar!

Note: It specifies Tandanco Yeast which is a brand sold in Australia and New Zealand. Can't see it being any special kind of yeast but the brand claims to be a strong yeast of highest quality ingredients and quick action. Even though it doesn't look any different to any other IDY why should Breville recommend this brand? 

Found the section on Yeast:

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Also it gets quite specific about paddle used too. 

Tandaco Yeast (see above). This is a brand found in Australia and New Zealand. 

EDIT: Found the section explaining yeast and have attached that too. 

I thought that loaf looked like atta.

The whole wheat atta flour may be the cause of your troubles. It's great for flatbreads but trickier for loaf breads.

You might need to add vital wheat gluten, or reduce the portion of atta in the recipe and use bread flour.

You can search for "atta" here on TFL

I only use it for pancakes or as a small % as a flavour enhancer

I'm not sure if that dough conditioner would help with atta flour. 

I don't think using pancake mix will work either. You need flour designed for bread, with stretchy gluten to capture yeast CO2. Cakes are the opposite... fine crumb.

I've never used a bread machine, but I always thought you needed Instant Dry Yeast (aka Rapid Rise, Bread machine yeast), not active dry yeast. ADY generally should be activated in liquid first, and then added to the flour, not as the last ingredient. Maybe someone with more experience will chime in.

Your choices of flour in the two attempts are the key to the texture.  As someone else said, bread machine recipes are calibrated for specific ingredients/ratios.  Switching from a (white) flour to a whole wheat flour or a flour/protein powder blend (the KodiakCakes stuff) is a pretty big substitution.  Whole wheat flour absorbs more water than refined white flour, so if you really want to adapt the posted recipe for WW, then add additional water as a start.  Try adding 50% more water and see if the texture changes to your liking.

But do remember that whole wheat flour is full of bran, and the sharp bran particles act like little knives, cutting through the gluten strands that trap your desired air bubbles.  It takes time and patience to get lofty, whole wheat bread---things just won't work according to the bread machine's preset schedule.  You might try an extended rise (if your bread machine is programmable).

Finally, you should try to make the recipe as printed using white flour.  You don't know if the results, even with white flour, produce a texture you like.