cranberry walnut pumpernickel bread

Make 1 loaf, about 2½ pounds

1⅓ cups warm (105-110°F) water ¼ cup molasses 3 teaspoons active dry yeast 3 to 3 ¼ cups bread flour, divided ½ cup yellow cornmeal ½ cup rye flour ½ cup whole wheat flour 3 tablespoons unsweetened cocoa powder 3 tablespoons vital wheat gluten 2 teaspoons instant espresso powder 1½ teaspoons salt 1 cup dried cranberries 1 cup walnuts 2 tablespoons walnut oil or flavorless vegetable oil cornmeal for dusting the pan flour for dusting the bread

Place warm water, molasses and yeast in the Cuisinart mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 2½ cups of bread flour with the whole-wheat flour, cornmeal, rye flour, cocoa powder, vital wheat gluten, espresso powder, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Add the cranberries, walnuts and oil and mix on speed 3 for an additional 2 minutes. Continuing on speed 3, add the remaining flour, 1 tablespoon at a time, until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a large bowl, cover with plastic wrap and allow to rise in a warm, draft-free place, until doubled in size, about 1 to 2 hours. Shape into a loaf 13 inches long by 4 inches wide. Line a baking sheet with parchment and dust with cornmeal. Place the loaf on baking sheet. Dust lightly with flour. Cover with plastic wrap and let rise until about doubled. While loaf is rising, preheat oven to 350°F. Cut 5 diagonal slashes in the top about ⅛-inch deep using a serrated knife, razor blade or lame. Bake for 55 to 60 minutes, until bread sounds hollow when tapped and registers 205°F when tested with an instant-read thermometer. Transfer to a wire rack to cool. Bread slices best when completely cooled.