This is a savoury bread. Not the type of airy cottony Asian breads, and neither is this flavourful like Artisan breads.
The only sugar here is used for activating the yeast. Although I used instant yeast, it's good to go through the activating process once a while to check whether it's still viable. I keep my jar of yeast in the fridge, but still it's better to be safe than sorry.
After the bread is done, I tasted it and it doesn't taste complete. And so, I knew the honeyed dates in the recipe is not there as garnish. It is part of it. But at that point, I can't make any honeyed dates because it's not the season to get any. but then again, I'm never a fan of dates.
Jams, compotes will not match in my opinion. In the end, I chose to make honey butter and it complemented the bread well.