The original Rhenish brown bread of the Zimmermann bakery is made according to the original recipe from 1875 drawn up by great-great-grandfather Caspar Zimmermann. It’s a deep black bread, rich in fiber and strong in taste. Strong grains and a lot of work go into making this traditional loaf, a speciality of Western Germany’s Rhineland: it takes at least 48 hours to go from dough to packaging.
Now you ask yourself: Bread from Cologne? Why would you ship that to Berlin? Well, you’ve got to taste it for yourself, that’s why. Even without preservatives or sugar glaze, the bread can be kept for four weeks and tastes good for that long. Ex-Colonge residents will thank us – and so will you once you’ve acquired a taste for this unique specialty!
wholeweat rye, rye flour, water, sourdough, salt, yeast, wheat semolina, vinegar, spelt and barley flour (>0,5%), vegetable oil (>0,3%)
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