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If you ask me, sardine bread is one of those recipes that’s way better than it sounds.
This savory bread takes a humble can of sardines and turns it into something that’ll make your kitchen smell like a cozy Mediterranean bakery. The fish melts right into the dough, adding a rich, satisfying flavor that reminds me of the best seafood focaccia.
It’s made with everyday ingredients you probably have in your pantry, plus those sardines that have been sitting there waiting for their moment to shine. A sprinkle of fresh herbs and a dash of lemon zest wake up all the flavors.
It’s a surprisingly simple recipe that works great as an appetizer or alongside a bowl of soup, perfect for those days when you want something a little different.
Why You’ll Love This Sardine Bread
- Budget-friendly protein – Using canned sardines makes this bread an affordable way to add healthy omega-3 fatty acids and protein to your diet.
- Flavorful filling – The combination of curry seasoning, sriracha, and lime juice creates a savory-spicy filling that takes plain sardines to the next level.
- Soft homemade bread – This recipe gives you a tender, pillowy bread that’s much better than store-bought versions, thanks to the enriched dough with milk, butter, and egg.
- Make-ahead friendly – While it takes some time to prepare, you can make a batch and enjoy it throughout the week for quick lunches or snacks.
What Kind of Sardines Should I Use?
For this recipe, you’ll want to use sardines packed in tomato sauce, which come in cans and are readily available at most grocery stores. While you could use sardines packed in oil or water, the tomato sauce variety adds an extra layer of flavor that really works well in this bread. The most common brands like King Oscar, Season, or Brunswick all work great here – just make sure to get the ones specifically in tomato sauce rather than other varieties. If your sardines come with bones, don’t worry about removing them – they’re soft, completely edible, and actually add some good calcium to your bread. Just be sure to drain off any excess sauce before using, but don’t rinse them, as you want to keep that tasty tomato flavor.
Options for Substitutions
Need to make some changes to this recipe? Here are some helpful swaps you can try:
- All-purpose flour: You can use bread flour for a chewier texture. If using whole wheat flour, only replace up to 1/3 of the all-purpose flour to maintain the right texture.
- Whole milk: 2% milk works fine here, or try plant-based alternatives like soy or oat milk. Just make sure they’re unsweetened.
- Instant yeast: Active dry yeast can be used instead – just dissolve it in warm milk first and wait 5-10 minutes until it’s foamy.
- Sardines in tomato sauce: This is pretty key to the recipe, but you could try mackerel in tomato sauce for a similar result. The texture and taste will be slightly different though.
- Sriracha: Any hot sauce works here – sambal oelek, gochujang, or even regular hot sauce. Adjust the amount based on how spicy you like it.
- Lime juice: Lemon juice makes a good substitute, or try 2 teaspoons of rice vinegar for that tangy kick.
- White sesame seeds: Black sesame seeds work just as well, or you could skip them if you don’t have any on hand.
Watch Out for These Mistakes While Baking
The biggest challenge when making sardine bread is working with the yeast – using milk that’s too hot will kill the yeast, while too cold milk won’t activate it properly, so aim for liquid that’s just warm to the touch (around 110°F). When preparing the sardine filling, avoid overcooking the mixture as this can make it too dry and intense – instead, cook just until the onions are soft and the flavors have melded together, about 5-7 minutes. Another common mistake is not letting the dough rise properly before shaping – patience is key here, as rushing the proofing process will result in dense, heavy bread rather than the light, fluffy texture you’re after. For the best results, make sure to seal the edges of the bread really well after adding the filling, as any gaps will cause the sardine mixture to leak out during baking, and don’t forget to let the bread cool for at least 15 minutes before slicing to allow the filling to set.
What to Serve With Sardine Bread?
This flavorful sardine bread works great as part of a casual lunch spread or light dinner. Since it’s already packed with protein from the sardines and has a nice kick from the sriracha and curry seasonings, I like to keep the sides simple and fresh. A crisp cucumber salad with rice vinegar dressing helps balance out the rich, spicy flavors of the bread. You could also serve it with some pickled vegetables or a light Asian-style coleslaw for extra crunch. If you’re serving it for dinner, a simple miso soup on the side rounds out the meal nicely.
Storage Instructions
Keep Fresh: Once your sardine bread has cooled completely, wrap it in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. The sardine filling helps keep the bread moist, but the flavors will actually get even better after a day as they meld together!
Freeze: This bread freezes really well! Wrap individual portions tightly in plastic wrap, then place them in a freezer bag. They’ll keep for up to 2 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.
Warm Up: To enjoy your sardine bread again, let frozen pieces thaw in the fridge overnight. Then wrap them in foil and warm in a 350°F oven for about 10 minutes, or until heated through. The foil helps keep the bread from drying out while reheating.
| Preparation Time | 30-45 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 90-130 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 150-160 g
Ingredients
- 280 grams all-purpose flour (extra for dusting)
- 135 milliliters whole milk
- 6 grams instant yeast
- Half a large egg (without shell approximately 29-30 grams)
- 50 grams softened unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla essence
- 423 grams sardines in tomato sauce (1 can)
- 2 tablespoons oil for cooking
- 1 small red onion, peeled and diced
- 1 tablespoon sriracha or other chili sauce
- 2 teaspoons curry seasoning
- 1 teaspoon granulated sugar
- Juice from one lime
- Salt to your liking
- Sesame seeds (white)
Step 1: Prepare the Dough
Begin by beating one egg in a bowl with a fork or whisk.
You will use only half of this beaten egg for the dough; save the other half to use as an egg wash for the buns later.
In a stand mixer bowl fitted with a dough hook attachment, place all the ingredients for the dough.
Mix on low speed for about 2 minutes, then increase the speed to medium and knead for approximately 10 minutes.
The dough should start leaving the sides of the bowl and be soft and slightly sticky.
Check for the windowpane stage by stretching a piece of dough thinly; it should not break.
If it doesn’t, knead a little longer.
Step 2: Proof the Dough
Place the kneaded dough in an oiled bowl.
Cover the bowl and let the dough proof in a warm place until it doubles in size.
This process can take between 1 to 1 1/2 hours or longer, depending on the warmth of your environment.
Step 3: Prepare the Sardine Filling
While the dough is proofing, mash the sardines with a fork to break them into small pieces.
Preheat a large skillet with oil and sauté the onion until aromatic, about 3 minutes.
Add the sardines, their sauce, and the remaining ingredients (except for the lime juice).
Stir fry until the filling is slightly wet but not soupy.
Squeeze in the lime juice, taste, and adjust seasonings as needed.
Turn off the heat and allow the filling to cool completely.
Step 4: Shape the Dough Balls
Once the dough has doubled in size and doesn’t bounce back when gently pressed, it’s ready.
Lightly dust your work surface with flour.
Remove the dough from the bowl, punch down to remove air, and flatten it slightly.
Divide the dough into 10 equal pieces, keeping them covered and working with one piece at a time.
Flatten each piece into a round circle, then gather the sides to form a round ball.
Repeat for all dough pieces, cover them, and let them rest for 10 minutes to relax the gluten.
Step 5: Fill and Shape the Buns
Take one piece of dough at a time and roll it out into a circle about 4-5 inches in diameter.
Place some sardine filling in the center, then gather the sides to enclose and securely pinch to seal.
Shape the dough into a round ball and place it on a large baking sheet lined with parchment paper, spaced about 2 inches apart.
Use two baking sheets if needed.
Cover and let them rise until doubled in size, around 45 minutes to 1 hour.
The dough will bounce back slowly when pressed gently.
Step 6: Bake the Buns
Preheat your oven to 350°F (180°C) about 15 minutes before the end of proofing.
If your oven has top and bottom heat, reduce the temperature by 15-20 degrees.
Brush the top of the buns with the leftover beaten egg and sprinkle with white sesame seeds.
Place baking sheets on the middle rack and bake for 18-20 minutes.
If two sheets don’t fit on the same rack, place one on the bottom and rotate halfway through for even baking.
Once baked, remove the buns from the oven and transfer them to a cooling rack to cool down completely before serving.