To provide a method for making breads containing docosahexaenoic acid(DHA) at a high content with a stably suppressed fishy smell.

This method for making the breads containing the DHA is characterized by using a docosahexaenoic acid-containing oil and fat containing a sesame oil added thereto. Thereby, the breads containing the DHA at a high content, especially ≥500 mg/100 g with the stably suppressed fishy smell without varying the fishy smell can be produced. Since the breads contain a large amount of the DHA, the breads are useful as a food for the aged, pregnant women and children in the growth period wherein the ingestion of the large amount of the DHA is regarded as especially preferable other than general food uses.