I found a marvellous site on breadmaking, http://www.thefreshloaf.com/, with lessons on breadmaking based on a generic recipe. For brown bread I used the following:
12 ozs bread flour (white, brown, wholegrain)
1 teaspoon salt
1 tablespoon oil
10 fluid ozs liquid (milk, water, yoghurt)
1 tablespoon treacle
2 teaspoons easy bake yeast
The dough had a double rise, and I baked at 180C for c.45 minutes. It was slightly dry and I think this was because of the high proportion of brown flour. Next time I will increase the liquid. The taste was good.