1/3 c. wild rice
3 pkgs. (2 tbsp.) dry yeast
1 tsp. sugar
1/4 c. warm water
2 1/2 c. warm water (include saved rice water in this)
1/2 c. dry milk
1/4 c. brown sugar
1/2 c. molasses
1/4 c. potato flakes
1/4 c. soft butter
2 tsp. salt
7-8 c. flour

Wash rice and simmer about 45 minutes. Drain and save liquid. Dissolve yeast and 1 teaspoon sugar in the 1/4 cup warm water. Let stand until bubbly. To the 2 1/2 cups warm water add the dry milk, yeast mixture, brown sugar, molasses, potato flakes, butter, salt and 2 cups of the flour. Beat until smooth. Add drained rice and enough more flour to make a soft dough. Turn onto floured board or canvas and knead for 8 to 10 minutes. Place in greased, covered bowl and let rise until double in bulk. Knead down and let rise again. Shape into 3 loaves. Let rise until double. Bake at 350 to 375 degrees for about 50 minutes.