Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2473.32 Kcal (10355 kJ) | ||
| Calories from fat | 376.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.83g | 64% | |
|---|---|---|---|
| Sodium | 2404.03mg | 100% | |
| Potassium | 3042.58mg | 65% | |
| Total Carbs | 458.95g | 153% | |
| Sugars | 66.58g | 266% | |
| Dietary Fiber | 49.72g | 199% | |
| Protein | 88.7g | 177% | |
| Iron | 34.3mg | 190% | |
| Calcium | 381.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 237.18 Kcal (993 kJ) | ||
| Calories from fat | 36.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 64% | |
|---|---|---|---|
| Sodium | 230.53mg | 100% | |
| Potassium | 291.77mg | 65% | |
| Total Carbs | 44.01g | 153% | |
| Sugars | 6.38g | 266% | |
| Dietary Fiber | 4.77g | 199% | |
| Protein | 8.51g | 177% | |
| Iron | 3.3mg | 190% | |
| Calcium | 36.6mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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