Oooh, that's why it didn't rise enough this time. Wrong size pan.
OK KAF I have a question, because I've been trying for years.
Between myself and my mom, we don't eat a lot of bread. We love it when we have it but we just haven't been able to get through a single loaf before it expires and we don't have the freezer space to store it (we always end up having to remove it, and then it expires, yada yada.)
So I've been trying to make half loafs. That is, full sized height loves that are half the length of a regular loaf of bread. I've run into so many complications and heard so many things from so many people--do you half the yeast, do you cook it for the same time, what kind of pan do you cook it in. Recently, I was recommend to buy a cake pan because it would be the right size, however, I'm currently on my second attempt at the 100% whole wheat recipe and neither time did it rise even to the level of the pan. I now realise the pan is too large, but I'm not sure where to get a 4.25" x 4.5" x 3" (that is the correct depth, yes?) pan.

What I want is to make is sandwich or toasting bread, it doesn't have to have the nice crown or anything it just needs to end up being the right size to be a full sized slice. I've baked several of your loaves (not the WW though) and I have a food scale and absolutely always use it to measure everything, including the yeast whenever it's given in grams (which admittedly is rare.) I know that the climate I live in tends to be more moist, and it's summer, so I used the lower amount of grams of water. I used my stand mixer, the dought was sticky but soft, I have a thermometer, and I measured the temperature of the water for the yeast, etc etc. tl;dr I don't think I followed the recipe incorrectly (this particular time, lol) but I think the pan was wrong.
Blah blah, I apologise for this veritable novel, that is all to say:

What do I need to do technique wise, and what pan should I purchase, to make a full-sandwich sized, half length loaf of bread?

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