My Whole-Grain English Muffins - Still No-knead.

Ingredients: 

• 1 cup all-purpose flour
• ½ cup rye flour
• ¼ cup whole-wheat flour
• ¼ cup spelt flour
• ½ cup plain yogurt
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ tablespoon honey
• 2 teaspoons/7 grams/0.25 oz active dry yeast (1 packet)
• 1 ½ teaspoon kosher salt
• ½ teaspoon sugar
• ½ teaspoon/4 grams baking soda
•  Coarse cornmeal

Directions:

1. Dissolve yeast and ½ teaspoon sugar in 1/3 cup warm water (100°F - 110°F) and wait for 15 minutes to proof the yeast. It should become bubbly.
2. Melt 2 tablespoons butte. Add in yogurt, milk, honey, salt and the yeast mixture.
3. Add flours and baking soda to wet ingredients in step#2, and mix until well combined. Cover the bowl and let it rest in a warm spot for 1 to 1 1/2 hours until doubled in size. 
4. Preheat oven to 350°F degrees. Lightly dust a lined baking sheet with cornmeal. 
5. Place a large skillet over medium heat and melt 1 tablespoon butter. 
6. Using a large ice cream scoop or 1/2 cup measuring cup, 
7. Drop about 1/2 cup batter into skillet to form round muffins about 4 inches in diameter. Cover with lid and cook 3 to 5 minutes on each side until golden brown. The second side may take shorter time, about 2 to 4 minutes.
8. Transfer muffins on prepared baking sheet and bake at 375°F degrees for 6 to 7 minutes.
9. Split the muffins with a fork and toast to serve.

Notes:

• More about muffin making!
• This is a very wet dough just as the other recipe. The consistency is more like a batter. Use a spoon or an ice cream scoop to drop the batter in hot pan. 
• Texture of this recipe will be more like a buttermilk biscuit.