bread roundup with this flavorful Pear and Spelt Bread from Hanne Risgaard's gorgeous book, Home Baked - Nordic Recipes and Techniques for Organic Bread and Pastry. The recipe is on page 142 and originally titled "Pear and Sourdough Bread." I adapted it slightly, using freshly milled whole spelt instead of sifted spelt flour and no commercial yeast at all (the recipe calls for fresh yeast).
We share a pear tree with our neighbors and even though the tree is technically in their garden, they kindly let us pick the fruit on their side of the hedge as well as ours. I make jam and jelly as well as galettes and crumbles and we all share in the bounty. This year, I received Hanne's book when the tree was at its most prolific and I knew I had to make the bread. What a treat!