Combine ½ cup water and yeast in a small cup or bowl and allow to bloom for 10 minutes.
In a large mixing bowl, combine honey, flours, warm water, yeast mixture and 1 tsp salt. Mix for 5-6 minutes until the dough starts to pull away from the bowl (it will be semi-shaggy dough).
Allow to rise in a warm place for 2 hours. Then turn dough out onto cutting board or counter that has been floured and forms into round ball and allow to rise for 30 more minutes.
Preheat oven to 450℉ and heat cast iron dutch oven for at least 45 minutes.
Pull dutch oven from the oven and gently place the dough in the pan, no non stick necessary but you can put a little cornmeal in the bottom if you like.
With a sharp knife cut 2 5-inch long slits in the bread and then sprinkle the other 1 tsp salt on top.
Replace the lid and bake for one hour, then remove the lid and cook for another 15 or until internal temperature is 205℉.
Pull from dutch oven and allow to rest for at least an hour on a cooling rack.
Add cream and salt to food processor and process on high for one minute.
Then pulse for several more pulses until the cream has started to solidify and pushed out about 2 T of liquid.
With a clean thin kitchen towel, dump the whole the processors worth of new butter into the towel and ring out the liquid.