In a small bowl, soak the raisins in the warm water for at least 2-4 hours prior to mixing the dough, do not drain the water.
In a small bowl add the 50 g of warm water and stir in 5 g of sugar to dissolve it. Sprinkle the package of yeast on top and gently stir it in. Leave the yeast to just start to foam on top, but no longer. This take 3-5 minutes for the yeast to bloom.
In a large bowl combine the white rice flour, tapioca starch, sorghum flour, oat flour, buckwheat flour and salt in a large bowl.
In a medium bowl, combine the warm water, warm milk and psyllium husk. Whisk the psyllium immediately to combine and prevent it from clumping.
To the psyllium mixture, beat in the egg and the bloomed yeast just to combine and until it looks a little foamy.
Add the yeast and psyllium mixture to the flour blend. Mix the dough well by hand, or use a kitchen mixer fitted with a dough hook, on medium-low speed, until all the ingredients are fully incorporated.
Fold in the raisins until they are evenly distributed through out the dough.
Form the dough into a ball, then place it into a covered bowl. Place the dough in the oven with the light on for 30 minutes to rest. Make sure the oven is not hot but a lukewarm temperature.