Dandelion Flower Bread is a modern British recipe for a classic loaf of leavened bread flavoured with buttermilk and dandelion petals. The full recipe is presented here and I hope you enjoy this classic British version of: Dandelion Flower Bread.
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Ingredients:
200ml buttermilk
330g plain flour
1 tsp salt
2 tbsp sugar
petals from about 35 dandelion flower heads (only the petals)
20g butter, melted and cooled
1 sachet of active, dried, yeast (7g)
Method:
Combine 100ml of the buttermilk, the yeast and 1 tsp sugar in a cup. Mix well then set aside for 10 minutes.
Add the flour, salt and remaining sugar in a bowl. Stir in the butter and dandelion petals then add the yeast mixture. Now add enough of the remaining buttermilk to bring the mixture together as a dough. Form into a ball, turn out onto a floured work surface and knead thoroughly for at least 15 minutes.
Place in an oiled bowl, cover and set aside in a warm place to rise until doubled in volume (about 90 minutes). Knock the dough back and form into a batch-style loaf. Score the top of the loaf with a star, brush with a mix of honey and water then set aside to rise for 20 minutes.
Transfer to an oven pre-heated to 210°C and bake for 10 minutes. Reduce the oven temperature to 170°C then bake for a further 30 minutes (when done, the bread will sound hollow when rapped on its base). Allow to cool before slicing and serving. This bread keeps very well.
