The photo show the surprisingly high bread loaf that I baked this afternoon. Admittedly, it is easier to accomplish such a thing when using close to 50% white flour. I've never been able to get as much loft when using whole-grains, and as well, I mill the spelt kernels myself, so the flour is not as fine as store bought flour. My vintage Braun mixer does a great job of kneading and that helps to make the bread fine-grained and high.
I had yet to cut the bread when the photo was taken, so I wasn't sure if the dreaded 'flying crust' (crust separates from the crumb) might yet be hiding within. I've had that problem a lot recently -- apparently I was not mixing in enough flour and the dough was little too moist. That has been corrected and these last three loaves have been fine.
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