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Homemade Dandelion Bread

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.

A basket full of dandelion blossoms sitting in the grass next to blooming dandelions.

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 but I haven’t tried it yet.

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


  • 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)


  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:



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.

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Saturday 8th of June 2024

Today I am making this bread for the 2nd time. It is a wonderful bread! I think this time I will use potato starch water to reduce the crumble a bit. I will also use bread flour this time. It may make the bread a little more like what I want compared to APF. We love this bread and I have lots of dried dandelion petals to make many batches!!😊


Friday 10th of May 2024

I was wondering if you could make dinner rolls, like clover rolls, with this recipe. Any ideas on this?

Kathie Lapcevic

Sunday 12th of May 2024

I've made dinner rolls before this recipe and it definitely worked, just check the baking time. I haven't made clover rolls but I can't see why you couldn't.

Kylee E

Saturday 4th of May 2024

Every time I've made this the center of both loaves is soooooo doughy! I mean, straight dough. I follow the recipe to a T and the tops are nice and dark but you can only eat the ends :( is there a trick to getting the center to cook through without burning it????

Kathie Lapcevic

Wednesday 8th of May 2024

You can always tent bread with aluminum foil to prevent burning - I've had that probelm with this recipe but if the crust is getting too dark, the foil tent is an old timey trick.


Friday 28th of April 2023

I made this bread yesterday. It's wonderful! I did use more petals in mine as others have stated. It has a nice faintly sweet taste. It's such a soft sandwich bread! I'll definitely be making this every year. Thank you!


Monday 1st of May 2023

@Kathie Lapcevic, Just made this bread and it is now a favorite! Also made the dandelion honey butter. So good. This bread is a winner for sure! Now I am excited to try more of your dandelion recipes. Thank you for sharing!

Kathie Lapcevic

Monday 1st of May 2023

So glad to hear it!


Tuesday 18th of April 2023

Anyone tried it with regular sugar?

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