Multigrain English Muffins

English muffins are a nice breakfast treat. They can be easily split and toasted, and spread with butter, honey, jam, peanut butter, cream cheese, and more! They are even better when they are homemade, and this multigrain version is chock full of nutrients. English muffins are not difficult to make at all, though like most yeast breads, they take some time. It is important to give them enough time to rise, or the end result will be disappointing. English muffins are traditionally cooked on a griddle or skillet, though some versions are baked. 

Multigrain English Muffins
3/4 cup warm water
1 Tablespoon liquid honey
1 teaspoon butter
1 package instant yeast
2 cups whole wheat flour
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup old-fashioned oats
1/4 cup wheat germ
1 Tablespoon ground flaxseed
1 teaspoon salt
1/2 cup buttermilk

In a large bowl, dissolve the honey and butter in the water. Sprinkle the yeast over top and let stand for 10-20 minutes until bubbly. Stir to dissolve.
In a separate bowl, mix together the remaining ingredients except for the buttermilk. Stir the buttermilk into the yeast mixture, then gradually stir in the flour mixture. Briefly knead the dough until smooth, about three minutes. Allow to rise for one hour.
Knead the dough for a minute and a half, then lightly pat to 1/2 inch thick. Cut out rounds with a 2.5-3.5 inch cutter. Place on a lined baking sheet and allow to rise for at least 40 minutes more. The muffins can be coated in flour or cornmeal if desired to help prevent sticking.
Preheat a little oil in a frying pan or skillet over medium heat. Fry the muffins until browned, about 5-7 minutes per side (you may need to do this in batches). 
Makes around 12-18 muffins, depending on size.