New England Brown Bread comes to mind, but unless you make it fresh and consume it soon what you would want is the stuff already canned by the factory. FWIW, it’s delicious.
There are quick breads that also might work.
I regularly make Bannock aka Camp Bread that is super easy and tasty. I especially like it with beef stew or soups.
1 cup flour
1/4 tsp salt
1 tsp baking powder (if you stock Bakewell Cream it will last forever w/o going flat since it also uses the separate required component of baking soda)
liquid of choice, water, milk, beer, whatever
Any grease or oil of choice
Optional: herbs and such for flavorings, garlic, is one that comes to mind.
Thoroughly mix the dry ingredients, then add enough liquid to make a very thick batter, much thicker than you’d make for pancakes, but just short of it being a dough. If using Bakewell Cream don’t dawdle as it rises all at once and not at all once the fizz is gone (single acting). Add the batter to your preheated and greased pan. Adjust the heat to allow the bread to brown and crust up nicely on the bottom w/o burning and to cook through. The bread will be at least an inch thick, so it will be cooking before flipping for at least 10 minutes to allow it to cook through. Adjust the heat appropriately to allow that. Too, the grease used imparts flavor. I’ve used beef fat, bacon fat, lard, butter or ghee, and various oils. When the first side is done add more fat, flip and cook the other side. The goal is to have both sides browned and crusty and the center cooked through, set up, and not “doughy”. Again, this takes time so don’t be in a hurry. Too, more fat can be added as the bread cooks. Could one use yeast? I don’t see why not, it would just take longer for the yeast to work before frying the bread. I’ve also used 1/2 flour and 1/2 corn meal. Could you use other grains? Sure, as long as you have some sort of binder in the batter. With the flour/corn meal mix the low gluten flour acts as the binder.
Bakewell Cream is only commonly available in stores in Maine and some other New England stores but it’s available through mail order for everyone. It was developed as a leavener that didn’t use war time chemicals during WW2 but it’s used in camps and homes today because it can be shelved for years and it always works since both components aren’t mixed until one wants to use it. It never goes flat because of that and always works. Be sure to read the directions on the can.
Here’s the manufacturers link but it’s also available through other mail order sources. Click me.
I have no idea what the distribution of the brown bread is but here’s the link. It also has other mail order sources. Click me.