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Homemade Dandelion Bread

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This dandelion bread is a simple recipe and yet full of flavor and a great way to get some experience with foraged food recipes.

Slices of bread with an entire loaf on a wooden board with dandelion flowers in a clear vase.

When I see a carpet of dandelions, I am immediately grateful. Grateful for the beauty, the food (for us and for the bees), and the medicine they provide our home. Their mild flavor gives the creative cook ample opportunity to experiment and play in the kitchen.

Gather Dandelions

First, forage from unsprayed areas. No need to bring herbicides into homemade bread. Second, harvest the blooms when they’re fully and gloriously open. Then give those dandelions a wash to get rid of any grit, bugs, and other less than desirable items.

Snip the Petals

For this dandelion bread recipe, only the yellow petals are needed. Skip the green bits as they can be on the bitter side. Simply hold the dandelion by the stem and snip the petals off into a bowl. A tiny bit of the the green bits won’t hurt anything but try to get mostly just the yellow petals for optimum flavor.

Mild Flavor

The dandelion petals will give the bread a mild honey flavor, which is heightened with actual honey in the dough. The petals do show in the final bread but no one is going to eat this bread and immediately guess it’s made with dandelions.

Because the flavor is mild, choose a mild flavored flour. Rye, for example, will completely overpower the dandelion flavor. Honestly, go for the all-purpose or plain old, white bread flour here. It’s not as healthy but this doesn’t have to be a regular part of the diet, either. Consider it a treat.

Dandelion bread sliced on a cutting board.

How to Use Dandelion Bread

This is a soft bread great for simple sandwiches – think peanut butter and homemade jam. It’s not likely going to hold up to a hearty Reuben. This does toast up delightfully making it ideal for breakfast with some eggs or simply slathered with butter for a quick snack. It would also, likely make great french toast.

Yield: 2 Loaves

Dandelion Bread

Sliced dandelion bread on cutting board with dandelion flowers in a vase.

Forage the backyard weed and make some homemade dandelion bread that is perfect with breakfast eggs or in the lunch box peanut butter and jelly sandwich.

Prep Time 30 minutes
Rising Time 2 hours
Cook Time 30 minutes
Total Time 3 hours

Ingredients

  • ⅓ Cup Dandelion Petals
  • 1 Cup Milk
  • 1 Tablespoon Dry Active Yeast (1 packet)
  • ½ Cup Warm Water
  • ¼ Cup Honey
  • 2 teaspoons Salt
  • ½ Cup Butter, softened
  • 2 Eggs
  • 5 Cups All-Purpose Flour (more for kneading)

Instructions

  1. Put the dandelion petals and milk in a small saucepan. Heat the milk just until it scalds. Remove from heat. Let cool to about 110 degrees Fahrenheit.
  2. In a large bowl, combine the water, honey, yeast, and milk. Let sit until foamy.
  3. Add the butter and eggs to the yeast mixture. Beat well.
  4. Add 1 cup of flour and the salt. Continue adding flour until a soft dough forms. Turn out onto a floured counter and knead until soft and elastic.
  5. Put in an oiled bowl and turn to coat. Cover with a towel and let rise until doubled (60-90 minutes).
  6. Grease 2 bread pans.
  7. Punch down dough and knead again, pushing out air bubbles.
  8. Divide dough in half.
  9. Form 2 loaves and place the dough into the greased bread pans. 
  10. Let rise until doubled (about 30-60 minutes).
  11. Preheat oven to 425 degrees.
  12. Bake bread in preheated oven for 25-30 minutes or until golden brown and sounds hollow when tapped with a knuckle.
  13. Let cool completely on a wire rack before slicing.

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Nutrition Information:

Yield:

26

Serving Size:

1 Slice

Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 202mgCarbohydrates: 22gFiber: 1gSugar: 3gProtein: 4g

We try our best but cannot guarantee that nutrition information is 100% accurate.

Did you make this recipe?

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Libby Arnett

Friday 3rd of May 2019

I am so excited to make this bread, however it is raining where I am are the dandelions still usable for the bread? or should I wait on a day when it's not raining?

Kathie Lapcevic

Friday 3rd of May 2019

Are the dandelions open? If so, I'd go for it. You'd want to rinse them off and give them a spin through a salad spinner or something to remove some excess water before adding them to the dough. Enjoy!

Libby

Monday 29th of April 2019

Hi in the recipe it calls for 1/3 cup of dandelion petals, does that mean the top of the yellow part, or the yellow part all pulled off of the stem?

Kathie Lapcevic

Monday 29th of April 2019

Pull the yellow parts from the stem. The green bits can be a little bitter.

Patricia Wilkes

Friday 18th of May 2018

Hi Is there a way to convert this recipe to my bread maker?

Sandy

Tuesday 21st of April 2020

Scroll up, someone used this recipe in the bread maker

Kathie Lapcevic

Saturday 19th of May 2018

I'm sorry, Patricia, I don't know. I've never used a bread maker. I imagine it can be done but I don't know how. I know that's not helpful.

Mabel

Thursday 3rd of May 2018

Found this while looking for dandelion recipes - Thanks so much for sharing! Currently making dandelion jello. Making bread with dandelions is now on the list of must do! Only it will be gluten free and dairy free (thanks to Celiac and dairy intolerance). I know our children will love it!

kicki

Monday 15th of March 2021

@Mabel, Any chance you could share your GF recipe if it were a success? Are you using the GF flour mix or your own? Please let me know, best - Kicki

Anna

Wednesday 2nd of May 2018

I just made this bread with my toddler. I think it will become a family staple in the springtime. It is so yummy! My husband is still struggling with the idea that I put dandelions in food, but hopefully he will get over it. Cooking with dandelion is something I have wanted to try for a while now. I have roots in the dehydrator to try tea, and cooked up some greens with some other sautéed vegetables for dinner. So far this bread is our favorite.

Kathie Lapcevic

Thursday 3rd of May 2018

Oh I'm so glad to know that you made and enjoyed this bread. Thank you so much for letting me know.

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