Experimental Low Gluten Bread

1½ tsp bread yeast

1 cup sourdough starter (made with rye & spelt flour)

1 cup rye flour

¾ cup spelt flour

¼ cup 9 grain seed mixture

½ cup potato flakes
1 tsp xanathan gum

2 TBSP sugar or honey

3 TBSP olive oil

1 egg

1 tsp salt

½ cup milk

Load it into the bread machine, set it on "Whole Wheat" and fire it off. Adjust consistency by adding milk/flour as needed to make an appropriate bread dough consistency.