Strong White

As a keen bread baker I often blend my flours a little.  I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.

Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least.  Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white.  It took literally hours!