Loaf too small for pan, despite being on weight.
I have recently started baking again, and seem to have run into a small problem. I bought a new 10.5" by 5.5" by 3" one and a half pound loaf pan. Now, I am using the Whole Wheat honey-buttermilk recipe from the recipe section of this website, and have tried with 1.5 pounds as well as 2 pounds of dough. Neither seemed to fill the pan the way it should for a sandwich loaf, i.e. above the rim across the loaf pan.
Now, the rise times for this loaf seems a little excessive (2.5 first, 1-1.5 second, and then post shaping), and as a result oven spring is minimal, as is the final rise.
So, my question, is the weight appropriate for the loaf pan, and should I reduce rise time? Or should I increase the weight and keep the rising time the same?