Best Ever Pumpernickel Loaf

I have been looking and looking for a GREAT pumpernickel recipe since my bread machine broke. This is a conglomeration of a number of different recipes, tweaked until it is just right. I think I finally found the perfect loaf! Serve with honey butter.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 157 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup unsweetened cocoa powder
• 1 (.25 ounce) package active dry yeast
• ¼ cup molasses
• 1 ½ cups warm water
• 1 cup rye flour
• ⅓ cup cornmeal
• 2 tablespoons vital wheat gluten
• 2 tablespoons canola oil
• 1 cup whole-wheat flour
• 1 ½ cups bread flour, plus more for kneading

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.

Step 7

Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.