Soda Bread "Spillover"?

Soda Bread "Spillover"?

Hoping for some guidance.

Tried making a soda pan bread using this recipe,(about 115% hydration with baking soda as leavener and acidulated milk as liquid) and got a great result.

The second time I tried it, I used Red Fife instead of stone-ground whole wheat – you can see what the result looked like in the thread photo.

It doesn’t seem to have affected the quality of the bread itself.

Any ideas?

All help appreciated.

Source: Fresh Loaf