The right grain for "whole grain sourdough"
I am hoping that today I have finally perfected my sourdough -- we haven't cut into it yet, but it's been a long time a-comin', having experimented with a variety of tips, hints and suggestions in the sourdough forum. Let's assume that my sourdouch has all the right features, crust, crumb and taste, and now I want to make it into a whole grain loaf. Many of the grains that are added to whole grain breads have a sweetness to them that would overwhelm the sour that I've struggled to achieve. I wouldn't mind nutty, but it can't be sweet nutty, it would have to be sour nutty.
What whole grains should I try, and when should they be added? And if I wanted some on the top of the loaf, how are they applied?
I am a newbie at this bread thing, having started with my experiments in the late fall of 2009, so to have come as far as I have is an accomplishment. . . I would just like to take it a step farther.