Barley and oat soda bread
Barley and oat soda bread is a hearty, quick bread that uses the chemical reaction between acidic buttermilk and baking soda for leavening, rather than yeast. It typically combines wholemeal flour with rolled oats and pearl barley for a dense, nutty texture. This rustic loaf has its roots in traditional Irish and British baking, where it was a practical way to make bread without a long rising time.
🍽️ Nutrition at a glance
This bread is a good source of complex carbohydrates and dietary fiber, providing sustained energy. A typical slice offers moderate protein and is generally low in fat, with a calorie range of approximately 180-220 kcal per serving.
Nutrition breakdown
| Calories | 195 kcal |
| Protein | 5.5 g |
| Carbs | 36 g |
| Fat | 3 g |
| Fiber | 4.5 g |
| Sugar | 3 g |
| Sodium | 320 mg |
| Iron | 2.1 mg |
| Magnesium | 45 mg |
| Phosphorus | 120 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 2.5 mg |
| Selenium | 12 mcg |
| Manganese | 1.1 mg |
| Copper | 0.15 mg |
Per 1 slice (approx. 60 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally interesting for its high beta-glucan content from the oats and barley, which is a soluble fiber known to support heart health. Culturally, it represents the ingenuity of traditional baking, using simple pantry staples to create a nourishing loaf quickly.
