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Ah cheers. Not in London and I'm sure I can probably source it round here if not, or I might try making it in some form.
Found the Bacheldre malted variety at the weekend, which seemed pretty good. Crumb less open than the last batch, but probably more healthy as it's basically a whole grain with a bit of the germ sifted out.
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Polygon
If you ever want malted grain (wheat, barley, rye) I always have loads from brewing - I can never keep up with my spent grain (though if you want malted grain that isn't spent I can probably spare that as well...). I'm in NW10, but I can post if it's helpful...