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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine warm water, yeast and honey, stirring until yeast dissolves. Let stand for 5 minutes or until foamy.
Stir 1/2 cup water and 2 tablespoons melted butter into the yeast mixture. Stir in 1 cup whole-wheat flour, the millet flour (or all-purpose flour), pepper and salt. Beat with an electric mixer on low speed until combined. Stir in Cheddar and Parmigiano-Reggiano until combined.
Turn out the dough onto a lightly floured surface. Knead in enough of the remaining 1/2 cup whole-wheat flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). (Or switch to the dough hook attachment of the mixer and knead the dough on medium speed for 3 to 5 minutes or until smooth and elastic.) Shape the dough into a ball. Place in a lightly greased bowl; turn once to grease the surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
Punch down the dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease two large baking sheets or line with parchment paper; set aside.
Roll the dough into an 18-by-11-inch rectangle. Cut the rectangle lengthwise in half, then crosswise in half to make four 9-by-5.5-inch rectangles. Cut each rectangle lengthwise into nine strips, each about 1/2 inch wide. Holding each strip by the ends, twist several times. Arrange strips close together on the prepared baking sheets. Cover with wax paper and let rise in a warm place for 30 minutes.
Preheat oven to 375°F. Using a pastry brush, brush the dough strips with the remaining 2 tablespoons melted butter. Bake for about 12 minutes or until golden. Serve warm.