Same here, I have some ordinary every-day recipes and then adapt them at will. Half white, one third wholemeal and one-third rye is a lovely mix. Add a couple of handfuls of olives, sun-dried tomatoes, seeds or raisins, perhaps a teaspoon of herbs or spice and you've a different bread for every day of the week! My children love toasted cinnamon and raisin bread for breakfast, or last week I added a bit of cocoa powder and some walnuts for chocolate-nut bread.
My basic recipe is 3 lb flour, 2 teaspoons salt, 1 oz fresh yeast and 1 1/2 pints warm water. Nothing else. If you use dried yeast you need half the amount of fresh and follow directions on packet rather than my yeast directions below.
Dissolve yeast in a little of the warm water. Mix flour and salt in large bowl. Add yeasted water and mix, adding the extra water until the dough comes together and leaves bowl clean - you might not need it all, or sometimes you need a bit more water.
Knead dough on floured surface for 5-10 mins, then put in covered bowl (tea-towel is fine) until doubled in size - 1-2 hours. Then punch the risen dough down, knead briefly and shape into rolls or put into bread tins - this amount makes 4-5 small loaves or 2 large ones. Leave to rise for 30 mins or so, meanwhile pre-heat oven to 225 deg C. Bake for approx 30 mins for small loaves, 40-45 mins large loaves. You can take loaves from tins for 5 mins for a crustier finish. Bread is done when it sounds hollow when tapped on the bottom. If you want a different effect, you can glaze the top of the loaf with milk or an egg and water mix before baking, and if you like, sprinkle with cheese or seeds or oats.
Just halve the above recipe if you only want 1-2 loaves. For rolls, bake for 10-15 mins. Depending on your oven, you might need to reduce heat while bread is baking - I tend to do mine for 10-15 mins at 225 deg, then turn it down to 200 deg for the rest of the time.