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Has this bread always been sweetened? Does anyone know whether the recipes have changed over time?

Considering the proportions in this recipe from the Fontana Spa in Laugarvatn, I’d say the original recipes had much less sugar. This makes a noticeably sweet bread which would have been considered wasteful for all but special occasions. I’d love to hear if there was alternate sweeteners used in the past like molasses that would have been traded across the Atlantic routes.

Looks like it could go good with some cheese (my greedy heart)…

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