I bake bread from ALL whole wheat. I grind my own flour from HARD WHITE wheat. Yes, the bread is denser and heavier than white but very good and anything but dry. If you use 2/3 whole wheat and 1/3 AP flour or unbleached bread flour, use a little more water. The whole wheat is not as finely ground as white flour and soaks up more water because it will expand.(an example would be cooking cream of wheat or oatmeal, both are coarse and takemore moistire than cereals like cornflakes woud take milk).
You will have to develop a "feel" for when your dough feels just right after hand kneading. Why not go to your County Extension Service and ask their nutrionist for help. They often give cooking and baking classes (they are free) and are aslo willing to help any time.
Go to the ,local senior center and ask the ladies there if any of them or their daughters bake whole wheat bread and would be willing to give you a hand. Same for the church you go to. There has to be somebody there. Hands on experience is much better than trying for someone to this here on the bulleting board, without seeing your ingredients or being able to handle the dough.
Also, you did not mention if you let the dough rest after the initial kneading in the nixer to relax the gluten before you finish it by hand to make it smooth. Never add flur as a last ingredient, if your dough seems dry, just sprinkle a little bit over the dough while mixer is running and let it work in.
But like i said, hands on learning experience is the best.