In a large bowl, combine the warm water, yeast, and sugar. Mix just to combine. Set aside for 5-10 minutes to let the yeast bloom.

Add the warm milk, sourdough, melted butter, and salt to the mixture. Whisk well.

Add the rye flour and all purpose flour, then mix until a shaggy dough. Transfer to a clean surface and knead until a smooth, pliable dough.

Place in a greased bowl, cover with Saran Wrap, and place in a warm environment for 1-2 hours, until doubled in size.

Divide the dough into 8 equal-sized pieces. Roll into tight balls.

On a parchment paper lined baking pan, dust generously with cornmeal. Evenly divide the dough balls on the sheet pan. Press down to 3/4' thick discs. Dust the tops with cornmeal.

Cover loosely to rise 30 minutes to 1 hour.

Preheat oven to to 300F.

In a large skillet over medium heat, generously grease with butter.

Working in two batches, cook for 2-3 minutes on each side, until golden brown. Transfer to the baking pan.

Finish baking in the oven for 15-20 minutes, until firm to touch.

Let cool at least 20 minutes before serving.

Slice the sourdough rye English muffins in half lengthwise. Drizzle with olive oil on a sheet pan then broil for 1-2 minutes, until toasted.

In a large bowl, combine the whipped cream cheese and finely chopped basil. Whisk until well combined. Season with salt and black pepper to taste.

Add a generous spread of the basil whipped cream cheese on top of each toasted half, then top with a slice of heirloom tomato.

Season with flaky salt and more black pepper. Garnish with fresh dill to enjoy!