best ever pumpernickel loaf

Ingredients

• Servings: 1
• 1 1/2 cups warm water
• 1/4 cup molasses
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons canola oil
• 1 1/2 cups bread flour, plus more for kneading
• 1 cup whole-wheat flour
• 1 cup rye flour
• 1/3 cup cornmeal
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons vital wheat gluten
• 1 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• stir warm water, molasses, and yeast together in the bowl of a stand mixer. let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. add canola oil.
• mix bread flour, whole-wheat flour, rye flour, cornmeal, cocoa powder, vital wheat gluten, and salt in a bowl. add slowly to yeast mixture. fit the mixer with the dough hook attachment; turn to medium speed and let dough mix for 15 minutes.
• turn dough 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.
• 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.
• punch dough down and transfer to greased loaf pan. cover and let rise in a warm area for 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. cool on a wire rack.