I started baking my own bread within the past year. I found this website a really good resource http://www.thefreshloaf.com/
there is even a little breadmaking course on there.
I was looking to learn to bake good wholegrain bread that uses a variety of grains. That has been a challenge. Fortunately both my partner and I like fairly heavy bread, and I've arrived at a loaf that's not quite my ideal, but we have been enjoying it for quite awhile now. I don't have a reliable kitchen scales, so I can only offer the recipe in US cups/spoons. This makes 2 loaves -
1 cup wholewheat flour
1 cup barley flour
1 cup rye flour
1 cup buckwheat flour
1 cup old fashioned oats
2 1/2 cups hot water
Mix all this together in a bowl and cover it. (It will probably be hard to mix, don't worry.) Let it stand for an hour or two. Wholegrain flour just does better if it has time to absorb the water for longer...
2 cups all purpose/unbleached flour
3 teaspoons salt
3/4 cup raw sunflower seeds (not in the shells!)
4 teaspoons active dry yeast
1 tablespoon honey
1 cup warm water
Add the white flour, sunflower seeds and salt to the bowl that contains the soaked flour, don't worry about trying to mix it yet.. Put the warm water and honey in a cup or something and sprinkle the yeast in. After five minutes or so it should be getting a little frothy and this lets you know that your yeast is not dead or something, without ruining all that flour. Add this to the big bowl of ingredients, and make sure you get it all off the sides of the cup and into your mix. Work this mixture around in the bowl until it' s sticking together pretty well. Then turn it out onto a floured board and start kneading it. If some unmixed bits are evident, don't worry, the kneading will sort that out.
This is where you may find that your mixture is too wet. I live in an arid climate, so this may have been too much water if you live in a much wetter climate, or your flour was a bit different than mine or whatever. It the mixture sticks to your countertop and hands just a little, then it's probably about right, and you can add just a little more flour to the surface once in awhile to make life easier. It it's an awful, sticky mess, then you can work in a significantly greater amount of flour until it's about right, either by scraping it all back into the bowl, or while you knead. (This is part the trial - error - experience part of bread making!)
Knead this for about 10 minutes, and put it in an oiled bowl, covered, in a warm place. (I preheat my over to a really low temperature for a couple of minutes, then turn it off, and put it in there.) This type of bread will rise faster than more conventional bread - your ball of dough should be about double - probably in 30 minutes to and hour.)
I punch the excess air out of this ball of dough at that point, divide it into two oiled loaf pans, and cover them, and leave to rise again in a warm place. Usually this takes slightly less time. It's easy to "over proof" this kind of bread - which means that the yeast has peaked and started to die off. So check it often! 30 minutes might well do it. I then slash the tops of my loaves with a very sharp knife. I just take the cover off the loaves and turn the oven on, letting it heat up slowly to 350 F. They are usually done in about 35 - 40 minutes. They won't get particularly brown, so the way to see if they're done is to turn a loaf out of the pan and tap the bottom. If it sounds kind of hollow, you're fine!
This won't get really tall like bread from the store or a bakery. It will be 1/2 to 2/3 as tall as a normal sandwich bread, but we like it....
If anyone in the UK wants a translation of any US ingredients, let me know, I used to live there and some things have different names. I'm afraid you're on your own with the cups things though...