I just happen to keep the "white whole wheat" around. The bread may have a somewhat more assertive flavor if you use regular whole wheat flour. And I find the powdered buttermilk extremely handy.

If you mix the dry ingredients, including the buttermilk powder, and seal them in a Ziplock bag, you have "instant Irish soda bread mix, just add water". You could bring this along when you go camping, and bake it in a Dutch oven in the fire. (That was, of course, the original way it was baked. I think my son borrowed my Dutch oven and hasn't given it back yet, but if I can lay my hands on it, I'll try the bread that way.) I wonder if you could knead it right in the bag?