Malt Syrup in Baking

I recently picked up a jar of malt barley syrup at the local co-op. I threw some in some sandwich bread I was making, and if that bread didn't turn out to be the best sandwich bread I ever made. It was the same recipe that I usually do, except for the syrup instead of honey. Does anyone else have any experience with using this stuff as a sweetener in dough, and their outcomes?

 

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