This is a fabulous recipe - I was thrown off a little by the wide variation in sugar, so made it with 2 tablespoons which worked fairly well both as breakfast toast and as bread that I served with a celeriac, apple, potato and leek soup. If I were baking it solely for breakfast, I'd probably increase the sugar to the 3 tablespoons; to use as a savory accompaniment I'd go down to the one tablespoon.

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