Just made some "homemade traveller's bread". Just a sample ammount.
50 gramms of different flour (i used an even mix of rye, corn, rice, wheat and barley)
5 gramms of yiest
4 gramms of salt
around 50 gramms of water (i didn't measure the water. i mixed everything together untill the mix felt like ACTUAL bread material stuff)
Mixed them, didn't let the yiest to make it's magic (because i wanted to test the flavour... the resting only improves the texture afaik). Put it in the oven on low setting (since the original recipe was used to make bread on the fireside... so it wasn't hotter than 150 deg celsius), waited 2 and a half hours (i checked it multiple times during its making... after 2 hours it did not seem to improve). The resault is... very corny, a bit salty, a bit "yiesty", kinda dense and the inside was a bit dough-like (obviously), the crust was super crunchy tho.
Next time i will take a pic of it and document everything properly. In case somebody want to replicate it.