Pumpernickel Recipe + 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.

Ingredients

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

Cooking Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Punch dough down and transfer to greased loaf pan. Cover and let rise in a warm area for 1 hour.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Bake in preheated oven until loaf sounds hollow when tapped, 40 to 50 minutes. Cool on a wire rack.

Nutrition Facts

• calories157
• carbohydrateContent28.7 g
• fatContent3.6 g
• fiberContent4 g
• proteinContent4.5 g
• saturatedFatContent0.4 g
• sodiumContent238.6 mg
• sugarContent4.8 g