Help! Lack of oven spring
I'm hoping someone may have some advice on oven spring.
I make a multi-grain sandwich bread and it has no oven spring to it. It ferments great, it proofs fine to double, though it doesn't feel like other proofed doughs when poked, it still feels firm even if I accidentaly let it go too long. It is a pretty stiff dough, and contains white (18oz), whole-wheat (5oz) and rye (4oz) flours, a variety of grain berries and seeds, honey and brown sugar. I can post the exact recipe if that would help. I bake it in pans and do not slash it.
I get great oven spring with other breads I bake in my oven both lean and rich doughs, so I don't think it's an oven problem.
Could it be solved simply by upping the water? This is my first thought. Would the quantity of rye affect the structure of the bread that much at its current amount that it would affect the oven spring? Or could I not be developing the dough enough? It doesn't pull any kind of window, but I wouldn't expect it to with the whole-wheat, rye and grains. Or is it the lack of slashing? It doesn't explode out the sides at all.
The loaf tastes great, but I would just think it should do something in the oven.
Any thoughts would be welcome. THANKS!