Hello from Bristol, UK
Just introducing myself. I have been making bread at home for the last two years. I make a "standard loaf" about 4 days per week which provides all the toast and sandwich bread in our house. I use 280g strong white, 300g strong wholemeal, 75g brown linseeds, 50g pumpkin seeds, 7g yeast, 5g salt.
I have also had a go with sour dough bread, and have frozen my starter in small portions for restarting at a later date. We just don't get through enough bread to justify making it regularly.
I have also made rye bread (Dan Lepard's recipe), and Ciabatta (Richard Bertinet) with good results.
My son got me into breadmaking (and gave me a Kenwood Chef to do my kneading). He was a pastry chef with Heston Blumenthal and Giancarlo Caldesi, and more recently head chef of a Wiltshire pub (British Food Pub of the Year 2011) where he produced all his own bread. He is now in Australia working on a rare breeds farm!
See a short video of him here: