Best Ever Pumpernickel Loaf

Ingredients

• 0.3 ounce active yeast dry
• 1.5 cups bread flour plus more for kneading
• 2 tablespoons canola oil 
• 0.3 cup cornmeal 
• 0.3 cup blackstrap molasses 
• 1 cup rye flour 
• 1 teaspoon salt 
• 0.3 cup cocoa powder unsweetened
• 2 tablespoons vital wheat gluten 
• 1.5 cups warm water 
• 1 cup flour whole-wheat

Equipment

• bowl
• oven
• wire rack
• blender
• loaf pan
• stand mixer

Directions

1. Stir warm water, molasses, and yeast together in the bowl of a stand mixer.
2. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
3. Add canola oil.
4. Mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl.
5. Add slowly to yeast mixture. Fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
6. Turn dough onto a floured surface; knead by hand until no longer sticky, but smooth and elastic, adding more flour as needed, 3 to 5 minutes. Grease a large bowl.
7. Transfer dough to greased bowl, turning to coat dough on all sides. Cover bowl; let rise in a warm area until doubles in size, 30 minutes. Grease a loaf pan.
8. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
9. Preheat oven to 350 degrees F (175 degrees C).
10. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.