Prepare the yeast mixture: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir to dissolve. Let it sit for about 5-10 minutes, until the mixture becomes frothy.
Make the dough: In a large mixing bowl, combine the all-purpose flour, whole wheat flour (if using), and salt. Pour in the yeast mixture and olive oil. Mix everything together using a wooden spoon until the dough begins to form. If the dough feels too dry, gradually add the milk or additional water until the dough comes together.
Add dandelion petals: Gently fold in the fresh dandelion petals into the dough, distributing them evenly. Be careful not to overwork the dough, as this can affect the texture.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky.
Let it rise: Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the dough: Punch down the risen dough and shape it into a round or oval loaf, or place it into a greased loaf pan. Let the dough rise again for about 30 minutes, covered with the towel.
Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
Bake the bread: Once the dough has finished rising, place it into the preheated oven and bake for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom. If desired, brush the top with melted butter during the last few minutes of baking for a golden finish.
Cool and serve: Let the bread cool on a wire rack for at least 20 minutes before slicing. Enjoy your fresh dandelion bread with butter, jam, or as a side to savory dishes.
