Dark Sweet Pumpernickel Bread

3 T yeast
1-1/4 c water
1/3 c dark molasses
2 T vegetable oil
1/4 c sugar
1-1/2 c rye flour
1 c whole wheat flour
1-3 c AP white flour
1 T vital wheat gluten
1 tsp salt
2 T cocoa powder

Pour molasses and oil into the bowl of a stand mixer fitted with a paddle attachment. Add 1-1/4 cups warm water, and yeast. Stir to combine.

In a separate bowl, sift together the sugar, 1/2 cup white flour, wheat flour, rye flour, gluten, salt, and cocoa. When the yeast mixture is foamy, add the sifted flour mixture gradually to the yeast mixture until well combined. Change to a dough hook. Add enough of the remaining white flour as needed to form a ball around the dough hook. Dough should pull away from the sides of the bowl. It will be sticky, but shouldn't be wet. Continue kneading until dough is smooth and elastic, about 8-10 minutes. 

Place dough in a large bowl that has been sprayed with cooking spray. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about an hour. Punch down dough and place into a greased 9x5 loaf pan. Cover with plastic wrap that has been sprayed with cooking spray and let rise for 30 minutes. Preheat oven to 350F. Remove plastic wrap and put pan in preheated oven. Bake for 50 minutes. Cool on a wire rack.