A classic Swedish bread recipe fond on droetker.no
Using kefir or sour milk and dark syrup in bread dough was quite common in Scandinavia in the old days, It made the bread stay fresh longer.
Note: Don’t use cornsyrup in this resipe, but Tate & Lyle’s Black Treacle or similar dark syrup – Ted
The sugar cane refining process produced a treacle-like syrup that usually went to waste. In 1883, Charles Eastick, a chemist at the Abram Lyle & Sons (now part of Tate & Lyle) refinery in Plaistow formulated how it could be refined to make a preserve and sweetener for cooking. The resulting product was marketed commercially in 1885 as “golden syrup”. However, the name ‘golden syrup’ in connection with molasses occurs as early as 1840 in an Adelaide newspaper, the South Australian.
The tin bears a picture of the rotting carcass of a lion with a swarm of bees and the slogan “Out of the strong came forth sweetness”. This is a reference to the Biblical story in chapter 14 of the Book of Judges in which Samson was travelling to the land of the Philistines in search of a wife. During the journey he killed a lion, and when he passed the same spot on his return he noticed that a swarm of bees had formed a comb of honey in the carcass. Samson later turned this into a riddle at a wedding: “Out of the eater came forth meat and out of the strong came forth sweetness”. While it is not known exactly why this image and slogan were chosen, Abram Lyle was a deeply religious man, and it has been suggested that they refer either to the strength of the Lyle company or the tins in which golden syrup is sold. In 1904 they were registered together as a trademark, and in 2006 Guinness World Records declared the mark to be Britain’s oldest brand. Lyle’s golden syrup was awarded a Royal Warrant in 1911.
In 1921 Lyle’s business merged with Tate, a sugar-refining firm founded by Sir Henry Tate in 1859, to become Tate & Lyle. In 2010 Tate & Lyle sold its sugar refining and golden syrup business to American Sugar Refining.
Originally, golden syrup was a product made at the white sugar refinery from the recovered mother liquor (recovered molasses) “washed” of the raw sugar crystals in the process of creating white sugar. This liquor is generally known as refiners return syrup. Today most golden syrups are produced by a specialist manufacturer by inverting half the refiners return syrup to fructose and glucose and blending it back again; this ensures the product remains liquid and will never crystallize again.
Text from Wikipedia