My grandmother, from Maine, used to make coffee can bread. She saved metal coffee cans and made what she called brown bread in them. She'd let the bread cool and then pop the plastic lid back on the can....she'd typically do 2-3 loaves at a time and freeze 1-2 of them. The bread was similar to honey/wheat or whatever...but I think she put brown sugar or molasses in it along with yeast to make the bread rise. It was good stuff with fresh butter.
You can buy frozen loaves of unbaked bread in the freezer section of the grocery store. Basically, you just pop the frozen dough in a loaf pan and let it thaw/rise in 4-5 hours....then bake. I did this in high school and was pretty happy with having fresh bread that was cheap/easy.
I bought a book about 10 years ago called healthy bread in 5 minutes a day. It covered how to get a starter going and use it to bake fresh loaves. To make crispy bread, you need a steam oven....or a pan of water in the bottom of a hot oven. I used a pizza baking stone and preheated to 450 for 30 minutes before baking...steam and a hot oven are key. The healthy bread book asked for wheat flour, white flour (mixed with wheat), and rye flour in the recipes. It takes a lot of dedication and special ingredients if you start getting specific on the bread you bake...but if you get a decent white/wheat recipe and practice it/get it down....many variations will use the same base recipe. That means, once you master a particular recipe, you can turn around and just replicate it with different added ingredients to make specialty loaves. This is especially so if you do breakfast type breads.
Quick breads are a different story. They're leavened with baking powder or baking soda and can be over mixed (where yeast bread needs to be kneeded). Just gotta practice and learn as you go. I'd like to make bread and beer for a living, but competition makes both difficult/risky ventures.