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Both wholemeal and rye will hinder that oven spring pop. Looks like you have quite a bit in? I find that I can add about 15-20% einkorn or rye and still get decent pop, but any more and it'll struggle.
Also make sure your loaves aren't over-proofed. I realised the other week that I've baked mine over-proofed the whole time. Cut back on it and the oven spring got much better
kboy
@cornelius_blackfoot
Interior of my flattish/lacking oven spring loaf, mix of white, wholemeal and rye.
Currently investigating ways of creating more steam in my oven to get that spring.
Still tastes good, and has many holes.
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