My long time trial and tribulation with getting my bread to rise 'properly' seems to be nearing an end.
Here's my 'basic bread' recipe, and it'll generally work with White, Brown, Stoneground or Seeded STRONG Flour:
Ingredients:

• 500g STRONG Flour
• 5g Salt
• 265ml warm water (boil it first, let it cool to 'warm')
• 50ml Olive Oil
• 20g Fresh Yeast (you can use dried, like this)

Method:

1. Put flour in a large mixing bowl
2. make a small well between the side of the bowl and the flour for the salt
3. Cover the salt thinly with the flour and add water, Olive Oil and Yeast (Don't let the yeast come into contact with the salt!)
4. Mix thoroughly (I do this in a mixer with doughhook) for at least 5 minutes
5. Remove from mixing bowl and knead on a lightly floured surface for 2 minutes
6. Form into a ball and place in a clean, lightly floured mixing bowl.  Leave it alone for about an hour.
7. The dough will have risen - yeah! - tip it out onto a lightly floured surface and very gently knead it into a sort of rectangle (if you want a loaf) and place in a lightly greased (with Olive Oil) loaf tin.
8. Leave it alone for 90 minutes to 2 hours.
9. Preheat the oven to Gas mark 8 and bake in the middle of the oven for about 30 minutes. (check it at about 25 minutes - tap the top gently, if the loaf sounds hollow, it's pretty much done).
10. Tip the loaf out of the tin onto a wire tray to cool for at least 20 minutes - before eating :-)

Notes:
If you want to try Bread Rolls or Breadsticks, cut dough and form into shape after the first rising.
Place on baking sheet and leave to rise for an hour.
Bread Rolls need to bake for 8 to 10 minutes, Breadsticks for about 3 to 5 minutes.