Why not try baking bread for the first time while you are travelling! Preferably in a Dutch Oven on an open fire which is pretty difficult to control the heat. Then also make sure your oven gloves are not fire resistant.
If you can handle all of that, then the rest of this recipe is a piece of cake, which will all result into a wonderful (breakfast) bread.
This recipe is pretty simple and quick, as it doesn’t contain yeast and the dough doesn’t have to rise. Start the day before.
125 gr steel cut oats
50 gr raisins
50 gr dried figs (cut into small pieces)
125 ml skimmed milk
juice and zest of one lemon
125 gr whole wheat flour (the best you can get your hands on)
3 gr salt
3gr baking soda (3/4 tsp)
In a large bowl mix the oats, raisins, figs, milk, lemon juice and zest all together. This is your wet mix. Cover the bowl with a small bowl (or a clean towel or cloth) and put in the fridge overnight.
Pre heat the oven on 200 degrees Celsius (if you are actually using a Dutch Oven, you can use this temperature guide). Take the wet mix from the fridge and in another bowl mix the flour, salt and baking soda together. This is your dry mix.
Add the wet and dry mix together and mix well with a wooden spoon until you get a nice dough. When the mix is too dry and falls apart, add some milk. Spread a handful of flour over your work area and put your dough on it, adding some more flour on top of the dough. Make it into a ball and add quite a bit of extra flour on top and around the sides. Gently press the ball into a slighty flatter shape (but still nice and round) and carve a cross in the bread.
Put the dough on a baking tray with parchment paper (or in the Dutch oven, lightly greased with butter or olive oil). Bake the bread until done in about 20 to 30 minutes. If you tap the bottom and it sounds hollow, your bread is done. If not, bake it a few minutes extra. When it’s done, put a rack to cool down.
This bread is amazing when still warm, preferably at breakfast with good butter and marmelade.