Place the warm water in a 4-cup liquid glass measuring cup.
Add the yeast and the teaspoon of maple syrup and whisk together gently. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy.
In a large glass bowl, add the buckwheat flour, arrowroot powder, cinnamon, salt and raisins. Mix together.
After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Work very quickly and whisk it a few times to incorporate the ingredients.
Immediately pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. When you can’t stir it any longer, use your hands and work the rest of the flour in. Dampen them with some water if needed.
Once the flour is all worked in, turn the loaf onto a parchment paper lined cookie sheet. If not already, form it into a round disk.
The dough should be about 1 ½ inches thick. Smooth the top out with dampened hands.
Score the top of the dough with a sharp knife, about ½ inch deep.
Cover the dough with a towel and let rise for 45 – 50 minutes.
Preheat oven to 350 F.
Using a fork, beat the egg white and lightly brush over the risen dough.
Bake the bread for 55 minutes or until dough is golden brown.
Cool for about 10 minutes and then remove to a wire rack to cool completely.
Proof the yeast first.
Work quickly when mixing the wet ingredients.
The disk of dough should be about 1 ½ inches thick.