A light, yet hearty bread with a wonderful crunchy texture from the millet.
In a mixing bowl, dissolve yeast and honey in warm water; set in a warm spot for about 10 minutes, until mixture becomes bubbly. Add starter, oil, millet, cornmeal and salt; mix well. Stir in 1 1/2 cups of the flour then continue mixing in enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
Turn out onto a lightly floured board and knead 5 to 8 minutes, until dough is smooth and elastic, kneading in more flour if needed to keep dough from sticking. Form dough into a ball and place in a lightly oiled bowl, turning to coat all sides. Cover loosely and set in a warm place to rise until doubled, about 1 1/2 to 2 hours.
Punch down dough and knead briefly on a floured surface. Shape into a loaf and place in a greased 9 x 5-inch pan. Cover loosely with plastic wrap and place the loaf in a warm spot to rise for about 1 hour.
Bake at 375° for 30 to 35 minutes, or until golden brown. If desired, brush top of hot loaf with about 2 teaspoons of butter. Cool on wire rack.