In a small saucepan bring the syrup and the spices to boil.
Remove from the heat. Pour the buttermilk into a large bowl and add the warm syrup.
Mix and check the temperature. You will need this to be hand-hot.
Add the yeast and the salt into a small amount of flour and stir into the buttermilk. Starting adding the flour kneading and mixing as you go.
Knead the dough until smooth and slightly elastic. Add the oil and knead it in as well.
Place the dough in a large bowl, cover with a tea towel and leave to double in size.
Form the dough into two large breads (shape of a large ball), place on a large roasting tin lined with baking paper and leave to rise for 20-30 minutes.
Prick the breads and bake in a previously pre-heated oven at 200°C for about 50-60 minutes.
After 45 minutes brush the bread with the syrup and water mixture (mix the syrup into warm water) and continue to bake until the base of the breads seems cooked.
Leave to cool on a wired rack and serve with butter or gravlax.