Bread – add milk powder in the bread recipe – what ingredients below do I reduce and by how much

You can add a handful of pumpkin seeds or sunflower seeds. You don't need to adjust any of the other ingredients.

Sunflower seeds contain a ton of good stuff, including fibre, according to Wikipedia:

"In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc.[5] Additionally, they are rich in cholesterol-lowering phytosterols."

Milk is added to bread for flavour, a tender crumb and well-coloured crust.

Dry milk is used because it easy to store and easy to use in bulk. Milk also contains an enzyme called glutathione which can weaken gluten and result in a poorer quality loaf - the drying process destroys this enzyme.

You can substitute regular milk in various proportions, but you may as well simply replace the 2 cups of water with it, which will give you a nice soft loaf. Opinion is divided whether you should scald the milk (by heating to 180°F/82°C according to How Baking Works, page 150) to destroy the glutathione, but in any case it's probably a good idea to warm it anyway, to help the rise.