Dandelion Buckwheat Bread With Honey
Easy dandelion bread recipe, made with naturally gluten-free buckwheat flour, heavy cream and 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
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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 :)
NOTES
TIPS AND VARIATIONS:
Use fresh dandelions. The moment dandelions are picked, the clock starts ticking. They close up quickly, and the petals fade to a dull pale color if left too long. For the best flavor and the prettiest bread, pick your flowers and head straight to the kitchen.
Know where you forage. Stick to areas well away from traffic, pesticides and fertilized gardens. Also worth checking: how popular the spot is with local dogs and cats.
Fold, don't stir. Add the petals into the finished batter as the very last step and use a gentle folding motion rather than stirring. This keeps them intact and distributed evenly.
Make a dandelion banana bread. Got overripe bananas sitting around? Mash one or two and mix them into the batter before adding the petals. The result is a softer, sweeter loaf with a gentle banana warmth that plays nicely with the honey and dandelion flavors.
With apple. Peel and grate one apple directly into the batter. It adds moisture, a light natural sweetness and a softer crumb that feels almost like a cake.
STORAGE:
Room temperature - Wrap leftover slices in parchment paper and keep them in an airtight container. They'll stay soft and pleasant for up to three days.
Freezer - Slice the loaf before freezing so you can grab just what you need. Keeps well for up to three months. Thaw at room temperature or warm it briefly in the oven. Not quite like freshly baked, but still a very decent slice of bread.
If you liked this recipe, let us know!
We’d love to hear how yours turned out! ❤️
NUTRITION
Serving: 3 slices | Calories: 648kcal | Carbohydrates: 71g | Protein: 13g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 593mg | Potassium: 591mg | Fiber: 8g | Sugar: 18g | Vitamin A: 2064IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 4mg