Now that I have made a white naturally yeasted bread, I want to try one with mostly whole wheat flour. I have been searching the forums because I thought I had read something about sweeteners and whether they affected the whole grain breads adversely. I usually prefer a touch of sweetness to my whole grain breads so I am thinking of adding a bit of sugar to a basic whole wheat sourdough recipe (not sour tasting, but leavened with a starter). 

Can anyone shed any light on what the sweetener will do?  I don't want to have the yeast eat up all the goodies before it has time to rise long enough. I just think a touch of sweetness brings out the flavor of whole wheat bread. 

Catherine