I used gluten free sourdough for this bread. If you only have normal rye based sourdough starter you can easily turn it into an almost gluten free version. It will take a bit of your time though. You need to have about 4-5 table spoons of sourdough starter. Put it in a glass jar and add two table spoons of maize flour and 4 table spoons of slightly warm water. Mix well and leave for 24 hours. The next day discard 2 spoons of the sour dough and add 2 spoons of the maize flour and 4 spoons of water. Repeat the process day by day. After about a week your starter should be pretty much gluten free or have minimal amount of gluten.
This recipe is for two loaves. I used two 21x10cm (8x4inch) baking trays
* 3 glasses of buckwheat flour
* half a glass golden linseeds
* glass of kefir/natural yogurt
* slightly warm water
* salt (teaspoon or more if you like)
* pinch of sugar
In a large bowl mix 5-6 tablespoons of sourdough with a glass of flour and around half a glass of water and a pinch of sugar. Cover with a tea towel and leave for few hours. Pour half a glass of boiling water over the linseeds. Leave to soak and cool down.
To the flour/sourdough mix add remaining flour, salt, kefir and yogurt and linseeds (the linseeds should by now have turned into a jelly). Stir adding some water to get the consistency of loose dough (something like greek yogurt). Leave to rest for an hour or so. Then put into baking trays (the dough should fill 2/3rd of the trays). Leave to grow for 6-12 hours (depends on the room temperature). The bread should nearly double its volume.
Put it in the oven (can be hot or cold, doesn't matter) and bake for 40-45 minutes at 220°C or 60 minutes at 180°C or until it's nice and brown.
This bread comes out quite moist thanks to the linseeds. If you can handle a little bit of gluten you can mix in some rye flour or other flours for better consistency.