Multigrain English Muffins

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1/2 cup warm water (115 degrees)

1 tablespoon honey

2 teaspoons active dry yeast (from one 1/4-ounce envelope)

1 teaspoon unsalted butter, plus more for serving (optional)

2 cups all-purpose flour, plus more for surface

3/4 cup whole-wheat flour

1/4 cup rolled oats

1/4 cup wheat germ

1 tablespoon coarse salt

2 teaspoons whole flaxseed

1 1/2 teaspoons caraway seeds (optional)

1/2 cup low-fat buttermilk

Vegetable oil, cooking spray

1/4 cup coarse cornmeal

Preserves, for serving (optional)

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