Flower Breads Strong or Sweet – Recipe by Dr. Brigitte Klemme

For breads with dandelion butter:

Pluck out dandelion flowers and crush in softened butter. Season with honey and juice of one lemon. Spread dandelion butter on two loaves, top with thin apple slices turned in juice of one lemon, and decorate with deadnettle, dandelion, and daisy flowers and fresh dandelion leaves.

For breads with cress butter:

Mash cress in softened butter, season with salt and freshly ground pepper. Spread two loaves with cress butter, top with tomato slices and decorate with meadowfoam, cherry and apple blossoms.

Processing:

Never rinse blossoms, as they will collapse and lose flavor. To rid the blossoms of insects, lay them out on a plate for an hour, as insects will leave as soon as the blossoms wilt slightly. In a sealed baking dish or possibly tin, they will keep for a few days in the refrigerator. However, they should be used as fresh as possible. Sometimes freshly picked flowers are also available at weekly markets and delicatessens.

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