Wholemeal spelt with rhubarb, raspberry and honey

Pretty much a disaster when I made it. At the end of bulk fermentation I tried to knead in some previously frozen rhubarb and frozen raspberries and honey, with about the result you'd expect with the amount of water it brought in. Rescued it as best as I could with more flour and a bit more time. From its behaviour in failing to spring properly in the oven I thought it was over-proved, but from the crumb, it may be under. Or because of its rough treatment and the fact that the bulk of its dough was kneaded too much, it just resulted in a denser crumb and there's no way it could be expected to have turned out properly. Either way, it's still springy and tasty, with a slightly chewy crust. Not a bad result, considering...