Sourdough Dandelion Flower Bread – Homemade Recipe

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Dandelion bread recipe: Discover how to make delicious sourdough dandelion flower bread at home, blending unique flavors with wholesome ingredients.

dandelion bread cut

I love when the fields around the farm begin to get covered with a carpet of dandelions. It is such an uplifting promise of spring being here, and another winter behind us. Dandelions are one of the first flowers to start blooming in our area. This year, I wanted to find as many uses for the beautiful dandelion flowers (as well as dandelion greens) as I could. This dandelion bread recipe is one them! It was easier to make than I anticipated, and tasted delicious. The health benefits of these edible flowers were an added cherry on top. 

dandelion bread cut in half

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Why You’ll Love This Recipe

  • Picking dandelions is such a fun activity, especially with kids. My son loves to pick them regardless, but when he knows we’re going to use the flower petals to make something yummy, he is even more excited! 
  • Dandelions have amazing detox benefits, adding them to your homemade bread helps you make the most of that. 
  • Dandelion petals color the bread a gorgeous, pale shade of yellow that makes a beautiful early spring variation from the usual sourdough color.
  • This is a great recipe even if you are new at baking your own bread. You just need to make sure you have an active & mature sourdough starter.  

Ingredients 

  • 950g all-purpose flour (I love using spelt)
  • 500g filtered water
  • 20g salt
  • 200g active sourdough starter
  • 1 – 2 cups of cut dandelion petals
  • 1 tsp olive oil (or other vegetable oil)

Tools

  • Kitchen Aid Standing Mixer
  • Scissors
  • Bench Scraper
  • Scoring Knife 
dandelion petals

Instructions

Prepare the Dandelions

  1.  Pick your Dandelions. Make sure to find an area that is far away from any roads, and that hasn’t been treated with pesticides, weed killers or other chemicals. Pick a bunch of dandelions – pick more than you think you’ll need! By the time you cut off the yellow petals, you will be surprised by how very few come from each dandelion flower. 
  2. Shake your dandelions off, or run through a salad spinner to get small bugs and pieces of dirt off. However, I recommend that you do not wash the petals, to preserve as much of the pollen and natural aromas as possible. 
  3. Cut the yellow petals off the flower heads using scissors. Make sure to leave the green parts out, as those can be on the bitter side.  

Make bread dough

  1. Add flower, sourdough starter, salt and water to the bowl of your standing mixer. With the kneading attachment on, turn the mixer on. Lastly, add your yellow flowers. 
  2. Leave the standing mixer to knead for a few minutes, until the dough is well formed, and stretches easily without tearing. 
  3. Add a little olive oil to the bottom of a large bowl and swirl it around. Add your sourdough and place in a proofing box. If you don’t have a proofing box, then allow to rest in a warm spot, covered with a damp towel or plastic sack. 
  4. The time it will take your bread to rise depends on the temperature of your proofing box/ house. I set mine to 29C (85F) and leave my bread to rise for about 8 hours. 
  5. Turn the dough out onto a floured surface. Separate into two using a bench scraper. Fold the outside parts of each loaf towards the center, and pinch together. Finally, turn seam side down and spin the whole loaf toward yourself to create surface tension. 
  6. Place in a banneton basket, seam side up, and inside a plastic sack. Allow to proof in the fridge overnight. 
adding dandelion petals to sourdough

Bake the dandelion bread

  1. The next morning, preheat your oven at 300C (570F) with the dutch oven inside, for 1 hour. 
  2. Turn your dandelion sourdough loaf out onto a piece of parchment paper. Score with a scoring knife or a sharp knife. 
  3. Carefully lift up by the edges of the parchment paper, and place inside the hot dutch oven. 
  4. Bake for 20 minutes. 
  5. Remove the lid, turn temperature down to 250C (480F) and bake for about 15mins until lightly brown. 
  6. Allow to cool completely in a cooling rack before serving. 
kitchen aid kneading dough

FAQ

What are the benefits of using dandelion flowers in bread?

Dandelion flowers add a unique, slightly sweet and floral flavor to the bread. They are also rich in antioxidants, vitamins, and minerals, offering potential health benefits.

Can I use dried dandelion flowers instead of fresh ones?

Yes, dried dandelion flowers can be used. Ensure they are properly dried and rehydrate them in a bit of water before incorporating them into the dough.

Does using dandelion flowers affect the rising of the dough?

No, using dandelion flowers should not affect the rising of the dough as long as they are properly incorporated and not added in excessive amounts.

What is the best time of year to make dandelion bread?

Spring and early summer are ideal since dandelions are in full bloom during these seasons, making it easy to gather fresh flowers.

What pairs well with sourdough dandelion bread?

This bread pairs well with a variety of toppings such as butter, dandelion honey, jam, or cheese. It also complements salads, soups, and stews.

Can I make sourdough dandelion bread gluten-free?

Yes, you can make a gluten-free version by using a gluten-free sourdough starter and gluten-free flour blends suitable for sourdough baking. Ensure the blend includes a mix of flours and starches for the best texture.

dandelion bread dough

Tips

1. Harvesting Dandelions:

  • Choose the Right Location: Ensure you pick dandelions from areas that are free from pesticides and pollutants. Avoid areas near roadsides or treated lawns.
  • Pick Fresh Flowers: Harvest dandelions in the morning when they are fully open and at their freshest. Select bright yellow, fully bloomed flowers.

2. Enhancing Flavor:

  • Balance Sweetness: If desired, you can add a small amount of honey or sugar to the dough to complement the natural sweetness of the dandelion petals.
  • Experiment with Herbs: Adding a bit of rosemary, thyme, or other herbs can enhance the flavor profile of the bread.

3. Sourdough Starter:

  • Active Starter: Make sure your sourdough starter is active and bubbly before using it in the recipe. Feed it 4-6 hours before you plan to mix the dough.
  • Monitor Fermentation: Keep an eye on the fermentation process, as environmental factors like temperature and humidity can affect rising times.

4. Baking Tips:

  • Preheat Oven: Ensure your oven is properly preheated to the required temperature before placing the dough inside.
  • Steam for Crust: Create steam in the oven by placing a tray of water at the bottom or using a spray bottle to mist the oven walls. This helps achieve a nice crust. Another way to do this is to place a few ice cubes inside the hot dutch oven, before placing it in the oven. 
slices of dandelion bread

Storage

1. Short-Term Storage (1-2 days):

  • Room Temperature: Store the bread at room temperature for up to 2 days.
  • Paper Bag: Place the bread in a paper bag to allow it to breathe while preventing it from becoming too dry.
  • Bread Box: Alternatively, store the bread in a bread box to keep it at an optimal humidity level.

2. Medium-Term Storage (up to a week):

  • Plastic Wrap and Foil: Wrap the bread tightly in plastic wrap and then in aluminum foil. This helps prevent moisture loss while protecting the bread from air exposure.
  • Resealable Bag: Place the wrapped bread in a resealable plastic bag for an additional layer of protection.

3. Long-Term Storage (up to 3 months):

  • Freezing:To freeze the bread, follow these steps:
    1. Cool Completely: Allow the bread to cool completely at room temperature before freezing to avoid condensation and ice crystals.
    2. Slice Before Freezing: Slice the bread before freezing if you plan to use it gradually. This makes it easier to thaw individual slices.
    3. Double Wrapping: Wrap the bread or slices in plastic wrap, then in aluminum foil to prevent freezer burn.
    4. Airtight Container: Place the wrapped bread in an airtight container or a freezer-safe resealable bag for additional protection.
  • Labeling: Label the bag or container with the date to keep track of how long it has been stored.

4. Thawing Frozen Bread:

  • Room Temperature: Thaw the bread at room temperature by removing it from the freezer and letting it sit, still wrapped, until it reaches room temperature.
  • Oven Thawing: For a quicker option, you can thaw slices in the oven. Preheat the oven to 350°F (175°C) and warm the slices for about 10-15 minutes.

5. Reviving Stale Bread:

dandelion bread cut in half

Sourdough Dandelion Flower Bread - Homemade Recipe

Yield: 2 loaves
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 20 hours
Total Time: 20 hours 50 minutes

Dandelion bread recipe: Discover how to make delicious sourdough dandelion flower bread at home, blending unique flavors with wholesome ingredients.

Ingredients

  • 950g all-purpose flour (I love using spelt)
  • 500g filtered water
  • 20g salt
  • 200g active sourdough starter
  • 1 - 2 cups of cut dandelion petals
  • 1 tsp olive oil (or other vegetable oil)

Instructions

  1. Pick your Dandelions. Make sure to find an area that is far away from any roads, and that hasn't been treated with pesticides, weed killers or other chemicals. Pick a bunch of dandelions - pick more than you think you'll need! By the time you cut off the yellow petals, you will be surprised by how very few come from each dandelion flower. 
  2. Shake your dandelions off, or run through a salad spinner to get small bugs and pieces of dirt off. However, I recommend that you do not wash the petals, to preserve as much of the pollen and natural aromas as possible. 
  3. Cut the yellow petals off the flower heads using scissors. Make sure to leave the green parts out, as those can be on the bitter side.  
  4. Add flower, sourdough starter, salt and water to the bowl of your standing mixer. With the kneading attachment on, turn the mixer on. Lastly, add your yellow flowers. 
  5. Leave the standing mixer to knead for a few minutes, until the dough is well formed, and stretches easily without tearing. 
  6. Add a little olive oil to the bottom of a large bowl and swirl it around. Add your sourdough and place in a proofing box. If you don't have a proofing box, then allow to rest in a warm spot, covered with a damp towel or plastic sack. 
  7. The time it will take your bread to rise depends on the temperature of your proofing box/ house. I set mine to 29C (85F) and leave my bread to rise for about 8 hours. 
  8. Turn the dough out onto a floured surface. Separate into two using a bench scraper. Fold the outside parts of each loaf towards the center, and pinch together. Finally, turn seam side down and spin the whole loaf toward yourself to create surface tension. 
  9. Place in a banneton basket, seam side up, and inside a plastic sack. Allow to proof in the fridge overnight. 
  10. The next morning, preheat your oven at 300C (570F) with the dutch oven inside, for 1 hour. Turn your dandelion sourdough loaf out onto a piece of parchment paper. Score with a scoring knife or a sharp knife. 
  11. Carefully lift up by the edges of the parchment paper, and place inside the hot dutch oven. 
  12. Bake for 20 minutes. 
  13. Remove the lid, turn temperature down to 250C (480F) and bake for about 15mins until lightly brown. 
  14. Allow to cool completely in a cooling rack before serving. 

Notes

Harvesting Dandelions:

  • Choose the Right Location: Ensure you pick dandelions from areas that are free from pesticides and pollutants. Avoid areas near roadsides or treated lawns.
  • Pick Fresh Flowers: Harvest dandelions in the morning when they are fully open and at their freshest. Select bright yellow, fully bloomed flowers.

Enhancing Flavor:

  • Balance Sweetness: If desired, you can add a small amount of honey or sugar to the dough to complement the natural sweetness of the dandelion petals.
  • Experiment with Herbs: Adding a bit of rosemary, thyme, or other herbs can enhance the flavor profile of the bread.

Sourdough Starter:

  • Active Starter: Make sure your sourdough starter is active and bubbly before using it in the recipe. Feed it 4-6 hours before you plan to mix the dough.
  • Monitor Fermentation: Keep an eye on the fermentation process, as environmental factors like temperature and humidity can affect rising times.

Baking Tips:

  • Preheat Oven: Ensure your oven is properly preheated to the required temperature before placing the dough inside.
  • Steam for Crust: Create steam in the oven by placing a tray of water at the bottom or using a spray bottle to mist the oven walls. This helps achieve a nice crust. Another way to do this is to place a few ice cubes inside the hot dutch oven, before placing it in the oven. 

Storage

1. Short-Term Storage (1-2 days):

  • Room Temperature: Store the bread at room temperature for up to 2 days.
  • Paper Bag: Place the bread in a paper bag to allow it to breathe while preventing it from becoming too dry.
  • Bread Box: Alternatively, store the bread in a bread box to keep it at an optimal humidity level.

2. Medium-Term Storage (up to a week):

  • Plastic Wrap and Foil: Wrap the bread tightly in plastic wrap and then in aluminum foil. This helps prevent moisture loss while protecting the bread from air exposure.
  • Resealable Bag: Place the wrapped bread in a resealable plastic bag for an additional layer of protection.

3. Long-Term Storage (up to 3 months):

  • Freezing:To freeze the bread, follow these steps:
    • Cool Completely: Allow the bread to cool completely at room temperature before freezing to avoid condensation and ice crystals.
    • Slice Before Freezing: Slice the bread before freezing if you plan to use it gradually. This makes it easier to thaw individual slices.
    • Double Wrapping: Wrap the bread or slices in plastic wrap, then in aluminum foil to prevent freezer burn.
    • Airtight Container: Place the wrapped bread in an airtight container or a freezer-safe resealable bag for additional protection.
    • Labeling: Label the bag or container with the date to keep track of how long it has been stored.

    4. Thawing Frozen Bread:

    • Room Temperature: Thaw the bread at room temperature by removing it from the freezer and letting it sit, still wrapped, until it reaches room temperature.
    • Oven Thawing: For a quicker option, you can thaw slices in the oven. Preheat the oven to 350°F (175°C) and warm the slices for about 10-15 minutes.

    5. Reviving Stale Bread:

    • Take a look at my favorite ways on toasting sourdough bread and how to toast sourdough bread in the oven.

    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving: Calories: 161Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 325mgCarbohydrates: 33gFiber: 1gSugar: 0gProtein: 5g

    Nutrition information is calculated automatically and may not always be accurate, especially calories.

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