Preheat the oven to 400°F and cut some parchment paper to fit in the bottom of a Dutch oven or cast iron frying pan.
Soak the raisins in 2 cups of hot water for an hour or at least 15 minutes, then completely drain them.
Heat the honey, butter and milk together in a saucepan, until the butter has melted. Cool to lukewarm and beat in the egg.
Whisk or beat the psyllium husk into the milk mixture, then add the yoghurt and mix it in.
In a large bowl add the millet flour, sorghum flour, tapioca starch, oat flour and brown rice flour. Add in the sugar, salt, baking soda and baking powder
Mix the wet ingredients into the flour mixture and combine everything well so as there is no loose flour. Stir in the well drained raisins until they are completed combined.
Tip the dough out onto well floured parchment paper and knead the dough for about 2 minutes until it forms into a ball. This is a very sticky dough and you may find it easier to knead it with well floured hands and give it a final shape around the edges with a bench scraper.
Shape the dough into a disk that is 6 inches in diameter and 1 inch thick.
Cut a cross into the top of the dough with a knife or bread lame, cutting about 1/4 of an inch deep.
Bake the bread at 400°F in a Dutch oven for 15 minutes with the lid on
Reduce the oven temperature to 350°F and bake uncovered for 25 to 30 minutes until the top is crispy and golden brown in colour.
If baking this bread in a cast iron pan. Preheat the oven to 450°F with the pan in the oven. Immediately reduce the temperature to 400°F as you transfer the dough and parchment paper into the heated pan. Bake the bread for 15 minutes at this temperature and then reduce the temperature to 350°F and bake for 12 to 15 minutes. The bread is cooked when it is golden brown on top and an inserted toothpick comes out clean.
Cool the bread for 20 minutes before slicing and store it in bees wax wraps on the counter for 2 or 3 days.