I’ve recently started baking bread and have been tweaking the spices in Beth Hensberger’s Swedish Rye Bread recipe which calls for 2 1/2 cups of rye flour and 2 1/2 cups AP or bread flour. The recipe says to form 2 oval loaves and bake on a sheet pan but I have been baking the 2 loaves in 8 1/2” x 4 1/2” pans and they come out pretty good, but maybe not quite as tall as I would like. Also, my family feels that the slices are too small for a good sandwich. I have a rye bread pan that I bought from King Arthur many years ago. It is approximately 12” x 5.5” x 2.5”. The volume is slightly less than twice the volume of two 8 1/2” x 4 1/2” pans (the rye bread pan held just a little less water than the 2 smaller pans).

I am going to try baking the full recipe in the rye bread pan. What other adjustments do you thing I might need to make.

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