PURPOSE: To provide a preparation method preparable breads in a short time by significantly shortening fermentation time than usual seed-including bread preparation method, giving breads having a large bread volume, excellent appearance, touch feeling, inner texture, palatability and taste, and further resistance to ageing with hardly deteriorating quality even storing for several days.

CONSTITUTION: The objective preparation method is composed of following processes: (a) a process preparing seed-including dough by using a seed-including dough mixture containing a part of cereal flour using in bread preparation, a part of yeast and a part of water; (b) a process preparing a liquid dough containing a part of cereal flour, a part of yeast, a part of water and/or other liquid material, other than the process (a); (c) a process contacting or dipping the seed-including dough obtained by the process (a) to the liquid dough obtained by the process (b) and fermenting for 15min-1 hour; and (d) a process adding residual material for main kneading material to the fermentation dough obtained in the process (c) and preparing breads according to usual bread preparing process after usual seed-including bread-preparing method.