1/3 c. wild rice, broken bits okay
2 pkg. dry yeast (2 tbsp.)
2 1/2 c. liquid (water in which wild rice was cooked in plus enough to make 2 1/2 c.)
1/4 c. brown sugar
1/4 c. molasses or honey
1 tbsp. salt
1/4 c. soft butter or salad oil
1/4 potato flakes or buds
7 or 8 c. flour, enough to make soft dough

Rinse rice in cold water. Put in saucepan and cover with cold water and bring to a boil and simmer for 45 to 50 minutes. Drain and save liquid. Combine dry yeast with 1/2 cup lukewarm water and stir to dissolve. Place the yeast mixture in a large bowl. Add the liquid, brown sugar, molasses and soft butter or oil, potato flakes and salt.

Now add 2 cups of flour. Beat until smooth. Stir in the drained rice and enough flour to make a soft dough to be kneaded. Put on floured table top, knead for 5 minutes. Place in buttered bowl to double in size. Do not put in oven to rise. Punch and let rise another hour. Shape into 3 loaves. Let rise 1 1/2 hours or double. Bake at 375 degrees for 45 to 50 minutes. Remove and brush with butter.