Alan, a 13" Pullman pan generally takes a recipe using about 4 1/2 cups of AP flour; using some whole wheat, it could take a bit more due to the "drag" of ww on rising. This recipe uses 5 1/2 cups flour, plus 1 cup oats - so I was thinking 2/3 of the loaf would fill a Pullman, though using the data from your experience, perhaps it would be more like 3/4... As for why your bread didn't rise as much, I think that probably goes along with you adding additional flour; the more flour you add, the less your bread will rise. For high-rising bread, try to use JUST enough flour that the dough is cohesive and you can handle it (it should be quite sticky, but not "pourable"). Anyway - glad it tasted good! Bread-baking is as much journey as destination; we all learn as we go along. Let us know how it goes next time, OK? Cheers - PJH

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