English muffins

Mix the flours and salt together in a large mixing bowl.
Mix yeast and sugar with half (1/2 cup) of the lukewarm water and let stand until foamy, about 15 mins.
Make a well in the flour. Add the yeast mixture, the remaining 1/2 cup lukewarm water and 2/3 cup milk. Mix to get a very soft, slightly sticky dough.
Turn out dough onto floured surface and knead for abut 10 mins until dough is soft, elastic and smooth and no longer sticky. Shape into a ball.
Place dough in bowl and cover with a damp dish towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Punch down dough and knead again for about 5 mins. Return and rest the dough in the bowl for another 30 mins.
Divide dough into 8 pieces. Place onto baking sheets dusted with flour and cornmeal. Sprinkle the top with more cornmeal or flour. Cover with a damp dish towel and let rise in a warm place for 30 mins.
Heat a griddle or a non-stick pan over moderate heat until moderately hot. Place muffins, 2 or 3 at a time, depending on how large your griddle/pan is, and cook 10 - 12 mins until the undersides are golden brown. Turn muffins over and cook for another 10 - 12 mins until golden brown. Wipe out the pan and continue cooking the remaining muffins.
Eat warm, split, toasted and buttered. Freezes well.