I remember reading a while back that someone suggested mixing spelt and kamut together 50/50 to make a bread. They pointed out that their strengths counter balance the weaknesses of the other flour. I have both grains so I milled up some flour and set out to make some bread.
The preferment was made with equal parts of spelt and kamut flour. This was made and let ferment for 8 to 12 hours. I then mixed the flour, water, and preferment together into a shaggy mass. This was let sit for 30 minutes before the salt was added. I bulk fermented it for 3 hours then shaped the dough and placed it into a banneton.
This was raise for an hour and a half. The oven was preheated to 460°F and when it was ready I slashed the dough and put it into the oven. It was cooked for 30 minutes covered with a roasting pan and the last 15 minutes with the pan removed. The hydration was 67% since I didn't know what to expect but if you want a more open crumb then add more water. Next time I make it I'l use more water for sure. The crumb wasn't dense but more like the crumb of some rye breads that I have made. I really like working with this dough it just seemed so easy to work with. The taste of the bread was really good and if I hadn't known what it was made from I would have thought it was wheat. This would be a good bread for someone who is allergic to wheat. The crust wasn't crisp and thin like a bread made with wheat flour but still it made a very nice loaf.