Bring 1 cup water to a boil in a medium sauce-pan.
Add wild rice; cover, reduce heat, and simmer 1 hour or until tender.
Drain if necessary. Set wild rice aside.
Bring 1 cup water to a boil in a medium sauce-pan.
Add the oats, and cook over medium-high heat for 2 1/2 minutes or until thick, stirring mixture constantly.
Pour the oatmeal into a large bowl. Dissolve 1 teaspoon sugar and yeast in 1/2 cup warm water in a small bowl; let stand for 5 minutes.
Add the cooked wild rice, yeast mixture, warm milk, 1/4 cup sugar, molasses, and salt to oatmeal; stir well.
Lightly spoon flour into dry measuring cups; level with a knife.
Add 4 1/2 cups flour to oatmeal mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest 5 minutes.
Roll into a 14 x 7-inch rectangle on a floured surface.
Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place roll, seam side dow n, in a 9 x 5-inch loaf pan coated with cookingspray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 37
Uncover dough.
Bake at 375 for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped.
