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In page Swedish cuisine:

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Many traditional kinds of Swedish bread, such as sirapslimpa (less fashionable today, but still very popular) are somewhat sweetened in themselves, baked with small amounts of syrup.[1] Like in many other European countries, there are also many non-sweetened breads, often made with sourdough (surdeg). Swedish breads may be made from wholegrain, fine grain, or anything in between, and there are white, brown, and very dark (like in Finland) varieties which are all common. Barkis or bergis is a localised version of challah usually made without eggs and at first only available in Stockholm and Göteborg where Jews first settled but now available elsewhere.[citation needed]