I was wandering around in here the other day and saw what looked to be great looking raisin bread on Floydm's pages.

In response to my digestive biscuit blog I have attempted to photograph the "fine oatmeal" I specified in the recipe. I only know the following versions of oats but hope fellow subscribers can help if this doesn't compute ...

On the left porridge oat (rolled oats) - flattish flakes

On the right fine oatmeal - coarser than ground almonds, with irregular nubbly lumps slightly larger than overall sandy effect.