Zeek Bread

Been a regular consumer of this bread since the mid 60s.  I've not been successful at making my own but haven't tried in a long time. I don't bake regularly but want to again. I have  a friend who will probably give me some of his sourdough culture to try. it's something I haven't done yet and may help me get a loaf as tall as the Commercial version of sprouted multigrain bread I call Zeek bread.

I don't know what the makers of this bread do to make theirs rise so nicely w/o adding extra glutin or what ever.... Does anyone know anything about how they bypass the `too heavy' pit falls?

I'd sure like to know more.

Ron