How To Make Pumpernickel "Style" Bread From Scratch!

This is my version of a pumpernickel bread, that may not have rye flour, but tastes just like authentic pumpernickel bread, and is simple to make.
Homemade, healthy, hearty and delicious pumpernickel bread from scratch! Dough made a stand mixer, then split to make two round loaves. Perfect for sandwiches.

PRINTABLE RECIPE:
food52.com/recipes/75655-pumpernickel-bread?pre…

INGREDIENTS:
1 1/4 cups water
2 tablespoons olive oil
1/4 cup honey
2 cups unbleached flour
1 cup whole wheat flour
2 tablespoons dry milk powder
1 tablespoon sugar
2 teaspoons caraway seeds
3 tablespoons cocoa powder (Hershey's dark)
1 teaspoon salt
1/4 cup cornmeal + more to coat the bread
3 teaspoons active dry yeast

DIRECTIONS:
Place all ingredients in a stand mixer in order, and turn on to setting number 2 for 8 minutes.
After the 8 minutes, sprinkle a work area with some cornmeal, and pull the dough out of the mixer rolling it in the cornmeal.
Cut the dough in two equal pieces, and shape each one into a smooth, round ball while coating with cornmeal.
Place dough balls on a baking sheet, cover with plastic wrap, and allow to rise for 45 minutes to an hour.
After rising, bake the bread at 350* for 45 minutes.

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