Well JAOM is one that is a more "old school" and does use the bakers yeast and some plain materials found at the grocery store.
If you just like traditionals then you may want to look into a Bochet.
It is just honey water and yeast and possibly nutrients with the twist that you caramelize the honey first. I do 2-3 part water to one part honey in a large pot, get it to boil then reduce heat to lowest setting over a 1.5 - 2 hour period stirring constantly. You have to be on top of it because honey expands 4X it's original volume when boiling. You pitch the honey, top up with water and add any additional nutrients. Pitch the yeast and let her rip. often this turns out as a sweet mead with caramel/toffee hints.