Spelt flour, e.g.

"Spelt
HISTORY:

Spelt (Triticum spelta) is not wheat (Triticum sativum), and is among the original, natural grains known to man. Modern research in Europe recently has proven that Spelt was grown in Europe thousands of years ago. Mentioned in the Old Testament, Exodus 9:31, 32 and Ezekiel 4:9. Spelt was last of prominence In early medieval Europe. After the 19th century it was forgotten, partly because of its lower yield in comparison to wheat, and also because of the need to mechanically dehull the grain before milling." etc.


ref. http://www.boschcanada.com/grains/spelt.html


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Note added at 2002-07-31 14:58:51 (GMT)
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And here\'s a reference with some recipes:

\"Steep Hill Spelt Recipes

One of the first things you will knotice when using SPELT flour is that it always seems to require less liquid than other flours. To use spelt in a recipe designed for wheat flour, you would startby using ¼ less liquid than called for or ¼ mo re spelt flour. It would be best to try it out on easier items, such as muffins, pancakes, coffee cake, etc., before trying to make yeast breads. Steep Hill carries whole grain SPELT flour and all-purpose (unbleached) SPELT flour. Here are a few recipes to try out using SPELT flour.\"

ref. http://www.sfn.saskatoon.sk.ca/business/steephill/speltrec.h...


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Note added at 2002-07-31 14:59:03 (GMT)
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I hope this helps!