Best Ever Pumpernickel Loaf

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

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.