It’s got a good measure of gently roasted buckwheat groats, as well. They end up like sparkling stars throughout the loaves and make a nice nutty addition. (The kasha is light so has a little crunch but not at all chewy.)
Another variation I love is to use 1/2 to 1 c. of coarse corn meal (softened in hot water and cooled to warm before adding to the dough) in addition to the WW flour. It makes a much more dense loaf but wow—the flavour is amazing! Even without sugar in the loaf, it’s sweet, and makes an awesome companion to a bowl of chili. Just a drizzle of honey on the toasted slices makes it breakfast ambrosia, as well.
Whole grain breads can be a bit tricky but I discovered Laurel’s Kitchen Bread Book years ago, which is a great resource, especially if you're used to supermarket flours. Haven’t hit a clunker in that book ever. 
Perhaps the most amazing gem in that book is her WW desem—a WHEAT sourdough! Takes some time to get the starter going, but there’s nothing else like it!
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