Time: 20 minuti più riposo
Difficulty: Facile

They bring to mind the rustic taste and fragrance of yesteryear.
Millet flour enriches the crust and the crumb, naturally gluten-free, adds taste and colors the bread.
Features:
Ancient name Panicum miliaceum, millet is an annual graminacea that produces a panicle, from which a series of caryopsis are born, then dried fruits that fall at the time of the death of the plant, this must be harvested before the death of the plant and then be dried.
Historical background:
Used and then spread since Roman times, which consumed a lot, but remained until the Middle Ages.
Notes:
Widely used in India, but more generally in Asia and Africa, despite not reaching the numbers of the most widespread cereal in those regions, rice.
Ingredients:
450 g Special bread and pizza Molino dalla Giovanna
420 g water
25 g fresh yeast
20 g granulated sugar
50 g Whole grain millet flour
30 g Extra virgin olive oil
6 g salt to taste
Rice and corn flour for dusting

Procedure:
In a bowl pour the mix and millet flour, mix. Put the water, sugar and yeast in a mixer or bowl, start working for a couple of minutes to dissolve everything.
At this point add the flour mix in the yeast, add the oil and let the dough work, then the salt and complete the processing of the dough until you make a smooth and homogeneous dough.
Transfer to the pastry board sprinkled with rice and corn, make a circle and cut with the wheel in 8 segments (as for the croissants) wasequal.
Roll the punches starting from the tip of the dough and then place on the baking sheet lined with baking paper, then put to rise for about two hours wetting the surface of the dough to avoid drying it.
After resting, heat the oven to 220 ³ and cook for 20 minutes, then lower the oven to 190 ³ for another 5 minutes.
Place it on a grid and let it cool completely before cutting it.