Best Ever Pumpernickel Loaf

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 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.

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.