Pumpernickel Bread with Dark Rye

Instructions:

1. In a large bowl or the bowl of a stand mixer, whisk together the 2 cups (250g) bread flour, 1 1/2 cups (180g) dark rye flour, 1/4 cup (25g) unsweetened cocoa powder, 2 1/4 tsp (7g) instant yeast, 2 tbsp (25g) granulated sugar, and 1 1/2 tsp (9g) salt.
2. Create a well in the center of the dry ingredients and pour in the 1 cup (235ml) warm water, 1/3 cup (110g) molasses, and 2 tbsp (30ml) vegetable oil.
3. Stir with a wooden spoon or use the dough hook on low speed until a shaggy dough forms and no dry flour remains.
4. Turn the dough onto a lightly floured surface. Knead by hand for 5–7 minutes (or 5 minutes in a mixer) until the dough is smooth and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl.
6. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for 60–90 minutes, or until it has doubled in size.
7. Preheat the oven to 180°C (350°F) and grease a 9x5 inch loaf pan.
8. Gently punch down the risen dough to release air, shape it into a neat log, and place it into the prepared pan.
9. Let the dough rise a second time in the pan for 30 minutes.
10. Bake for 35–40 minutes until the top is firm and the bottom sounds hollow when tapped.
11. Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.