This buckwheat dandelion bread is a quick, no-knead loaf made with pure buckwheat flour, heavy cream, fresh dandelion petals and a touch of honey. It smells like a sunny spring day, tastes like a treat, and also happens to tick all the boxes: gluten-free, grain-free and sugar-free.
Dandelion bread that smells like a spring morning
If you’re looking at that carpet of dandelions with cheerful yellow petals spreading like little rays of sunshine and thinking, “How can I eat these?” then this recipe might be just right for you.
This dandelion bread is made with 100% buckwheat flour, just like our buckwheat soda bread, but with a gentle sweet note. No yeast, no kneading, and no buttermilk. But lots of cream, a good drizzle of honey, and dandelion flower petals folded everywhere through the dough.
It took me a while to figure out that dandelion petals and buckwheat are actually a great match. The petals give the bread a delicately sweet, floral, honey-like aroma that feels warm and inviting like a spring morning. It might not look as pretty as this dandelion cake, but it’s a real joy to eat. Tender, soft and pleasantly creamy, it’s actually one of the easiest dandelion recipes to make.
It’s great for breakfast with a spoonful of homemade jam or a little extra honey, or as an afternoon snack with tea. And since it’s not overly sweet, it goes just as well with light savory things like cheese, cream cheese or kajmak.
So if this year’s spring has you wanting to do something special with those dandelions in your garden, go pick a good handful! Leave some for the bees and let’s bake the rest into a simple, healthy and wonderfully aromatic dandelion bread.
What you need to make it
DANDELION FLOWER PETALS – These are the reason we stopped mowing the lawn in early spring, and we’re not sorry about it. You’ll need about 60 dandelion flowers, foraged fresh, away from roads, dogs and any chemicals. The fresher the better, but while they’re in full bloom, you can also dry them and store them for the winter.
BUCKWHEAT FLOUR – Regular buckwheat flour was used for this recipe. If you want to use wholemeal buckwheat, you might need to add a little extra liquid to the batter.
HONEY – Floral, chestnut or linden honey all pair beautifully with dandelions. Go for something with a lighter aroma so it doesn’t overpower the delicate dandelion flowers.
HEAVY CREAM – The good stuff, 35% milk fat. You can swap it for half-and-half, but the creamier it is, the better the bread turns out. Don’t skimp here.
EGG – Just one, to bind everything together. You can skip it if you need to; the bread will still bake up soft and hold together just fine.
CINNAMON – Just a teaspoon. It adds a warm scent that pairs really nicely with the honey and the natural sweetness of the dandelion petals.
BAKING POWDER – This is what makes the bread rise without yeast. If you only have baking soda, you can use that instead, but you’ll need to add buttermilk to the batter as well.
SEA SALT– Just a pinch for balance and a deeper flavor.
*You’ll find the exact ingredient amounts in the recipe card below.
Easy buckwheat dandelion bread recipe
MAKING THE BREAD
STEP 1: Preheat the oven to 350°F (175°C).
Start by pulling the petals off your dandelion flowers. The easiest way is to split each bud in half and pick out the inner petals first, then the outer ones. There can be a few green parts included, but not too much – dandelion greens are bitter. You’ll need about 60 dandelion flowers to get enough petals for this bread.
STEP 2: In a large bowl, combine all the dry ingredients: buckwheat flour, baking powder, cinnamon and half a teaspoon of salt. Give it a quick stir so everything is evenly mixed.
Then continue with the wet ingredients. In a small saucepan, gently warm the heavy cream just enough to melt the honey in. You don’t want it hot, just warm. Let it cool for a minute, then whisk in the egg.
STEP 3: Pour the cream mixture into the flour and add the dandelion petals. Mix everything together until you get a thick, sticky batter. Do this by hand, not with a mixer. A hand mixer will chop the petals into tiny pieces, and you’ll lose all those pretty little flecks of yellow peeking through the dough.
STEP 4: The batter is ready when everything is evenly combined, and you can see the petals scattered throughout. Little yellow flecks everywhere. That’s what you want.
STEP 5: Transfer the batter into a loaf pan lined with parchment paper. Don’t worry about making it perfectly even. The bread will puff up nicely in the oven and sort itself out.
BAKING
STEP 6: Bake at 350°F (175°C) for about 55 minutes. You’re looking for a nice golden-brown top. Around the 35-minute mark, loosely cover the top with a piece of parchment paper to prevent it from getting too dark before the inside is fully baked. Check if it’s done with a toothpick. If it comes out clean, your dandelion bread is ready.
STEP 7: As soon as it comes out of the oven, mix half a tablespoon of honey with a third of a tablespoon of warm water, then brush it over the top. It creates a lovely, sweet glaze that gives the bread a nice shine. It’s also a little sticky, which makes it perfect for decorating with a few fresh dandelion flowers or petals on top.
STEP 7: Let the bread rest on a cooling rack for about 15 minutes before slicing. It needs a little patience to settle.
And that’s it! Simple as that. Serve it with your favorite topping, a spoonful of homemade jam, honey, cream cheese, some kajmak, or just a good smear of butter. Or eat it just as it is, still slightly warm. Enjoy!
Variations and tips for a great dandelion bread
Use fresh dandelion flowers. Fresh petals give the best aroma and the prettiest color. Dandelions close up fast once picked, and if they sit around too long, the petals turn pale and lose a lot of their charm. Pick and bake as soon as possible.
Forage from a clean spot. Away from roads, industrial areas and sprayed lawns. You don’t want any of that in your bread. And while we’re at it, make sure it’s not a popular dog walking spot either. You know what I mean.
Mix gently. Combine the flour with the egg-and-cream mixture first, then carefully fold in the dandelion petals last with a spatula. You want them whole and scattered through the batter, not mushed into it.
Dandelion banana bread. Mash one or two ripe bananas and fold them straight into the batter. The bread comes out sweeter, softer, and with that cozy banana bread warmth. Combined with the honey and dandelion sweetness, it’s really something. Those overripe bananas on your counter just found their purpose.
Apple dandelion bread. Grate one apple and fold it in. It makes the loaf fresher, moister, and almost cake-like in texture. Sweet, soft, and absolutely perfect with a cup of tea.
How to store it
This bread tastes best fresh and slightly warm, straight from the oven. That’s when the aroma is at its peak, and the crumb is at its softest.
That said, it keeps well wrapped in parchment paper and stored in a covered container for two, sometimes three days. It stays soft longer than you’d expect.
If you have leftover slices you won’t get through in time, freeze them. It’s not quite the same as fresh, but still very good and worth having around.
Dandelion bread FAQs
Skip the egg and swap the heavy cream for full-fat coconut cream. The bread will still bake up soft and hold together well. Just make sure your honey is replaced with maple syrup, too, and you’re good to go.
The most likely culprit is old baking powder. It loses its strength over time, so if yours has been sitting in the cupboard for a while, it’s worth opening a fresh one. Also, make sure you’re not overmixing the batter (it can make the bread dense and heavy), and double-check your oven temperature. Buckwheat bread needs a steady, consistent heat to rise properly.
Yes, of course, but keep in mind this recipe was developed specifically for buckwheat flour, so the texture and flavor will be different. All-purpose flour will give you a lighter, fluffier loaf. If you do swap it, start with the same amount and adjust the liquid – you’ll need about 15% less heavy cream for all-purpose flour.
More dandelion and buckwheat recipes
Dandelion Buckwheat Bread With Honey
EQUIPMENT
- 1 bread loaf baking pan
INGREDIENTS
- 60 dandelion flowers
- 300 g buckwheat flour
- 400 ml heavy cream
- 3 tbsp honey
- 1 tsp cinnamon
- 10 g baking powder
- ½ tsp sea salt
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Take each dandelion flower and split the bud open to release the petals. Work through the inner ones first, then the outer layer. A few green bits are fine, but keep them minimal since dandelion greens turn bitter when baked. Sixty flowers should give you plenty.
- Tip the buckwheat flour, baking powder, cinnamon and salt into a large bowl and stir to combine. For the wet ingredients, heat the heavy cream in a small pan over low heat until just warm enough to stir the honey through. Remove from heat, cool for a moment, then add the egg and whisk together.
- Make a well in the flour and pour in the cream mixture. Mix until it's combined, and then scatter the dandelion petals over the top and fold everything together by hand (using a spatula). Don't use the mixer so you won't cut the petals.
- Line a loaf pan with parchment paper and pour in the batter. Smooth it roughly with the spatula.
- Slide the pan into the oven and bake for 55 minutes. Once you hit the 35-minute mark, cover the surface loosely with parchment to keep the crust from over-browning. A toothpick inserted in the middle should come out dry when it's done.
- While the loaf is still hot, whisk a drizzle of honey into a splash of warm water (1/3 of the honey equivalent) and paint it across the surface. Decorate with dandelion petals or flowers.
- Rest your dandelion bread on a rack for 15 minutes. Then slice and serve with whatever you love most on bread. Enjoy 🙂
Amazing, never even seen dandelions used in food.
I would love it if you would join us weekly at SSPS.
Thanks Esme, I guess this is your sign to try it! I’m just writting two more dandelion recipe posts.