From Andrew Whitley's "Bread Matters" a 100% Rye sourdough loaf:
It's a bit more like cake making than breadmaking, because of the lack of gluten. It's not worth kneading it.
but there was a good rise all the same:
It shrank back a bit on baking.
As recommended it was wrapped and left overnight before slicing. The taste was excellent! It can't be denied that toasting it brings out the best flavour.