Irish Brown Bread

Preheat the oven to 425°F and lightly grease a loaf pan or line with parchment paper.
In a small mixing bowl, pour warm water over the raisins. Let sit for 10 to 15 minutes while you mix the dough, then drain well.
PRO TIP: Dried fruit will always seek rehydration. Softening raisins with warm water prevents them from pulling moisture from the dough as it bakes.
In a large mixing bowl, stir together the two flours, baking soda, salt, oats, flax meal, millet, and brown sugar. In another bowl, whisk together the egg and buttermilk.
Create a well in the center of the dry ingredients bowl. Add the raisins and the egg and buttermilk mixture to the center. Draw the flour into the center with your fingers and mix the dough together. Do not overmix; the dough should look mostly sticky and combined, but shaggy and in clumps.
Sprinkle a little flour on your hands and the top of the dough, then turn the dough out into the loaf pan. Lightly press the dough until it is even in the loaf pan. Brush the top with a little buttermilk.
PRO TIP: Hand sticky and full of dough? The best way to remove it is to put a generous amount of flour on your hands and rub them together. Then wash.
Bake for 10 minutes at 425°F, then lower the temperature to 400°F and bake for an additional 25 to 30 minutes, until the bottom sounds very hollow when tapped, and the loaf is nicely browned. Let cool a bit before eating.