1/3 c. wild rice (can be broken)
1/4 oz. pkg. dry yeast
2 1/2 c. liquid (water in which rice was cooked plus water to make 2 1/2 c.)
1/4 c. brown sugar
1/2 c. molasses
1 tbsp. salt
1/4 c. salad oil or melted butter
1/4 c. potato flakes or buds
7 or 8 c. white bread flour

Wash rice in cold water. Place rice in saucepan and cover with water. Bring to boil and simmer for 1 hour, adding more water if necessary. Drain and save the liquid. Combine yeast with 1/4 cup lukewarm water and mix well. In a large bowl, place yeast mixture, liquid, brown sugar, molasses, salt, oil, potato flakes, and 2 cups bread flour. Mix well and beat until smooth. Add drained wild rice and enough of the remaining flour to make a soft dough. Place on a well floured board and knead for 5 minutes.

Place dough in oiled bowl and cover; let rise for 2 hours in a warm place until double in bulk. Punch down and let rise for another hour. Shape into 3 loaves and place in 9 x 5 inch bread pans. Let rise about 1 1/2 hours until double in bulk. Bake at 375 degrees for 45 to 50 minutes.