To provide bread also having taste of both fermented soybeans and rice cakes by embedding a frozen rice cake containing fermented soybeans without impairing its taste in dough and then by baking it.

Bread 1 containing a rice cake 3 holding fermented soybeans within itself is produced by the following steps; wrapping fermented soybeans 5 seasoned with powdery soy sauce, etc., using rice-cake dough 4 made of fine rice powder prepared by washing rice, by leaving it in a wet atmosphere and then by grinding it to make the rice cake 3 holding fermented soybeans within itself; freezing the rice cake 3; wrapping the frozen rice cake 3 with bread dough 2; and baking bread. Since the rice cake 3 is frozen, it does not break even after the passage of time, can prevent the flavor of the fermented soybeans from being lost and therefore is excellent in preservability. Consequently people eating the bread 1 can savor taste, too, of both rice cakes and fermented soybeans.