I made a whole grain bread recipe from Laurel's Kitchen Bread Book that had buttermilk, a larger a mount of honey, and butter in it, thinking that it would have a richer or different taste than the simpler whole wheat flour, yeast, water and touch of honey bread.  In the end, it did not have a different taste, or not enough to inspire me to use the richer ingredients.

What ingredients would truly change or enhance the taste of a 100% whole wheat bread?  What should I look for in a recipe?  

I know a sourdough would have a different flavor, but I need to practice more with my basic loaves before I get into sourdoughs.