English Muffin Bread

  2 Cup milk                                                                      1 Tbl sugar

  1/2 Cup water, Lukewarm                                              2 Tsp salt

  3 Cup whole-wheat flour                                               1/4 Tsp baking soda

  3 Cup all-purpose flour                                                   Cornmeal

  4 Tsp yeast                                                                     

Put water in a large bowl and add yeast.  Meanwhile, Heat the milk over low heat in a small saucepan until

 warm, stirring frequently - test on arm.  Should be not too hot.

Meanwhile, place 3 cups of whole-wheat flower, 3 cups of unbleached, all-purpose flour, sugar, salt and  baking soda in a large bowl. Stir to mix.

Pour the milk into the water mixture and stir gently.   Stir in the flour mixture about 1/2 to 1 cup at a time  until a dough forms and it becomes too difficult to stir.

Place dough on lightly floured cutting board and knead in the rest of the flour (including remainder of all-purpose flour, if needed). The dough may be slightly sticky. Knead for about 10 minutes until smooth  and elastic.

Divide dough in two, shape into logs, and place in two rectangular pans (9" x 5" x 3") that have been oiled  and sprinkled with cornmeal.

Cover the loaves with a tea towel and let rise for about 1 hour or until doubled in size.

Preheat oven to 400 degrees F. Bake loaves for 25 minutes or until they sound hollow when tapped on the  bottom. Remove from pans right away and cool on wire racks.