I've got a long-used whole wheat bread recipe
that makes two 9x5 sized loaves. It's from an
ancient Farm Journal bread cookbook.

Being a single, live alone type, I'd like to
make this into smaller loaves so it would
be more the amount I need at a time, and it
would be easier to freeze the smaller loaves
in the limited freezer space I have.

In aid of this, I've bought four 4x7.5 inch
loaf pans.

But now I'm wondering how long to bake the
smaller loaves without drying out or burning
the result. The original recipe doesn't list
an internal temperature, and from experience
I know that this bread browns quickly and
needs to be covered with foil long before
it's done.