A traditional Norwegian bread recipe from allers.no
In the old days both dark beer and dark syrup were commonly used in bread dough here in Norway. It made the bread both taste better and stay fresh longer. Bread like this is specially well suited for serving with pickled or potted herring.
My mother often had dark syrup in the dough when she baked bread when I was a kid. I was not particularly fond of it then, but I am now. Sorry Mum – Ted