1/3 c. wild rice
1 pkg. dry yeast
2 1/2 c. liquid rice water and extra water
1/4 c. brown sugar
1/2 c. molasses
1 tbsp. salt
1/4 c. oil or butter
1/4 c. potato flakes
7 to 8 c. flour

Wash rice, cover with water, bring to boil, simmer 1 hour. Drain, save liquid. Soften yeast in 1/4 cup warm water, stir. In large bowl combine yeast, luke warm liquid, brown sugar, molasses, salt, oil and flakes and 2 cups flour. Mix and add drained rice, beat until smooth. Add flour to make a soft dough. Knead 5 to 10 minutes (it will be sticky).

Cover and let rise 2 hours. Punch down let rise 1 more hour. Shape into 3 loaves 9 x 5 pans. Let rise until nearly double. Bake at 375 degrees for 45 to 50 minutes.