We use brown rice pasta.

Bread has been a staple food for ages. Flour, water, yeast and a bit of salt. All staples that you can keep for a long time, and all are low cost. IMO, for extended survival, knowing how to make bread, is as basic as knowing how to build a fire.

I would not recommend whole grain pasta for long term storage anyway. It contains fatty parts of the grain and can go rancid.

True, here are a few bread recipes. If you haven't tried challah, I highly recommend.

That´s true. The scent of baking bread also lifts morale.
And like with other skills a little practice can´t hurt. Regularly baking bread keeps the skill honed.
I switched to home made sourdough bread some time ago. That produces a tasty bread with a long shelf life and the sourdough can be used for excellent pancakes.

...to add -- (since this is a thread on a home survival kit) the bread ingredients and the skill to use them should be practiced assuming your kitchen oven is out-of-bounds.

So how do you make bread without your oven? If a decent camping/picnic stove (be it propane, butane, white gas, kerosene or Isopro), what else does it take to bake bread?

How to Bake Bread on the Stovetop

As often as I've seen bread baked and taken in that wonderful aroma, I've never baked bread myself. I may try some on the butane stove I mentioned earlier in this thread. getting the flame right will be a challenge.

Nutritionally, what is the difference between bread and plain old pancakes? I am pretty good at pancakes and the process is much simpler.

More calories in pancakes due to way to much butter & maple syrup. The same argument could be used for PB & J though so maybe it's a wash...

A classic "dutch oven" (cast iron, top and bottom) can and will make tasty bread, either in a standard oven or on a fire (tricky, but doable with practice). But don't limit yourself. Pita, and most, if not all, flatbread can be, and was for thousands of years, made on flat stones in a fire. Bannock, while now viewed as something special, has more relation to historical bread making than anything you can find in any store today.

But you have not had the pleasure of relishing my low cal, SoCal pancakes - made with no oil or butter, and garnished with apple sauce, not maple syrup. It's my way of indulging, but avoiding a big calorie hit. Wouldn't the dough be about the same?