*This amount of yeast will make this dough rise very rapidly. If you want to slow things down, 1 package or tablespoon of yeast will increase the rising time by about 50%.
Pour the boiling water over the millet in a large heat-proof bowl and allow it to sit until the mixture has cooled to 110°F (or cooler). Sprinkle the yeast over the top of the cooled millet to soften. Add the honey, olive oil, salt and 2 cups of flour and
Add a further 4 cups of flour, a cup at a time, until you have a soft but kneadable dough. Turn out onto a board where you've sprinkled the remaining flour. Knead in only enough more flour to keep the dough from sticking to you or the board. When you are
Punch the dough down and divide into 32 pieces. Roll each piece into an 18- to 24-inch rope. The length depends on how "thick and chewy" or "thin and crisp" you want your final bread sticks to be. You can also cut the ropes in halves or thirds for a varie
Place bread sticks 1 inch apart on a lightly greased or parchment-covered baking sheet. Cover with a damp towel and let rise for 30 minutes.
About 15 minutes before you want to bake the bread sticks, preheat your oven to 400°F.
To make them more crisp, brush the tops lightly with olive oil just before they go in. Bake the thicker variety for about 20 minutes, or until golden brown. The thinner ones should take about 15 minutes.
Immediately remove from the baking sheet and cool on a rack.
**This dough makes wonderful baguettes and pizza dough as well.