This recipe makes four loaves:  Peel, cube and cook one medium potato, mash and measure.  It should make 1/3 to 1/2 cup mashed potato.  Set aside.  Put 1 cup wild rice in food processor, pulse until rice is broken up a bit.  Cook rice in 2 cups water until all the water is absorbed; set aside.  Cook 1 cup rolled oats in 2 cups water according to package directions.  Set aside.  Start 2 packages dry yeast in 1/2 cup warm water with a pinch of sugar.

In large bowl, mix cooked rice, oats and potatoes.  Add 2 cups warm water, 6 tblspns. honey, 2 tblspns. salt, 4 tblspns. soft butter, and the yeast mixture.  Add enough bread flour to make a stiff dough (anywhere from 7 to 15 cups).  Knead dough 5 to 10 minutes. 

Let rise in greased large bowl for approximately one hour, or until it doubles in size.  Form 4 loaves and put in greased pans.  Let rise 1/2 hour or until doubled.  Bake at 375 degrees for anywhere from 30 minutes to one hour, depending on the amount of flour used.  Turn bread out of pans to cool. 

When cooled and wrapped, these make excellent gifts in a Christmas basket.  The reason for such diversity in flour and baking times, I think, is that you don't want to have the bread be underdone and be gooey on the inside.  I had to take the bread out and slice it open to find out that I needed to bake it longer.