Not only did I find spelt (albeit at a high price) finally hitting our organic shops, I also spied a lone packet of kamut (triticum polonicum). Spelt costs double that of plain flour, but kamut cost double that of spelt. Being one to try anything at least once, I'm going to bite the bullet and get some to bake. According to Ed Wood, "it can be substituted in any recipe for 1 cup of rye or wholewheat flour."
Has anyone here baked with kamut before? Please share your experience. TQ.