I am looking for a US supplier that sells Zopfmehl, a flour used specifically for the Swiss Sunday bread named Zopf.  On one site I found it is 90% white wheat with 10% white spelt.  King Arthur suggested a mix of 15% bread flour and 85% all-purpose.  Rather than either of those options, I'd like to find the real thing somewhere here in the States.

Thanks,

Terri