Been making some different breads and can now get very good results
with white bread using recipes in the Kitchenaid mixer manual.

I tried wheat bread by using the "sweet dough" recipe and using half
wheat.

Backed until it was just cooked and still slightly moist inside.
Overnight, it took on a pretty good consistency. However, the results
are pretty dry. I can get much better results with regular white bread
and bread flower.

Does anyone have any suggestions on how to make a lighter, not too dry
whole wheat bread? I'd prefer all whole wheat but a combination of AP
and whole wheat ok to start.

Also, why do some recipes call for dry milk? Why not just milk? Can
regular milk be substituted?