I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself turns out great, and white bread does not stick. However my whole wheat honey bread sticks no matter what I do. I suspect this is due to sugar in the honey, but am not sure. Is there anything else I can do to prevent sticking?
If you are having trouble with honey-wheat bread sticking in your cast iron pan, there are several things worth trying:
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.
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Another thought would be to try removing the dough from the pan, preheating the pan, and then tossing the dough back in. Adding food to a hot pan will reduce sticking, as will ensuring the food you're adding to the hot pan isn't cold.
It may sound a little weird, but it's pretty standard to get cast iron nice and hot before adding food, for that purpose. Haven't tried it with bread, but it'd be worth a shot.