How to prevent bread sticking to cast iron pan?
If you are having trouble with honey-wheat bread sticking in your cast iron pan, there are several things worth trying:


Make sure the pan is well seasoned.   There should be a smooth, continuously black surface over the entire food contact area of the pan.
Spray the pan with oil before adding the bread.  This may or may not work but is probably worth a try.
Do not add the loaf directly to the cast iron pan.  Put it in on a parchment sheet, so that it is not in direct contact with the oven.  You will have to peel off the parchment afterwards, but it should reduce sticking.

In fact, in some versions of no-knead bread, this is the recommended method until the loaf is well set, then you remove the parchment for the latter part of the baking to facilitate bottom crust development.


Honey-wheat breads are going to be inherently more sticky than a pure white bread, especially because of the sugar, and because the whole wheat bran in the loaf tends to cut the gluten strands, making it hard to get a tightly stretched gluten network on the outside of your loaf, which is one of the things that makes it less likely to stick.