Wild Rice Bread

Makes 3 loaves

Kelsey’s grandma Irja was well known for this bread. It has great texture and makes the most fabulous toast!

ingredients

1/2 c. wild rice (use “Screanings or re-runs” if available. These are cheaper because they are broken bits.)
1 pkg. dry, granulated yeast
2 1/2 c. liquid (water in which rice was cooked plus cold water to make 2 1/2 c.)
1/4 c. brown sugar
1/4 c. or more of molasses, light or dark, whichever you prefer
1 Tablespoon salt
1/4 c. soft butter or salad oil, if you prefer
1/4 c. potato flakes or instant potato buds (for moisture and “extra” flavor)
7-8 c. bread flour (enough to make a soft dough) You may need more, depending on the brand of flour you are using.

directions

Rinse rice in cold water. Place rice in saucepan and cover with cold water. Bring to boil and simmer for one hour. Drain and save the liquid!! Combine dry yeast with 1/4 c. lukewarm water and mix well. In a large bowl, place the yeast mixture, liquid, brown sugar, molasses, salt, soft butter, potato flakes and 2 c. of the flour. Mix well. Beat until smooth! Add drained wild rice and enough flour to make a soft dough. Place on well-floured canvas or board and knead for about 5 minutes. Place dough in buttered bowl, cover and let rise for about 2 hours in a warm place, until about doubled in bulk. Punch down and let rise for another hour. Shape into 3 loaves, and place each in a well-oiled 9x5 inch bread pan. Let rise for about 1 1/2 hours or until just about doubled in bulk. Bake at 375 degrees for about 45 to 50 minutes. Remove from pans and brush with melted butter. Try toasting a few slices some day for breakfast. It makes superb toast!