To obtain a flour composition for bread, capable of readily producing bread free from cave-in, excellent in texture such as voluminous and moist texture and having soft touch by including classified soft flour having a specific particle diameter or below.

This flour composition is obtained by including classified soft flour having ≤20 μm, preferably ≤10 μm, more preferably ≤8 μm average particle diameter in an amount of preferably 2-50 wt.%, more preferably 5-30 wt.%. This mix for bread is obtained by including preferably an enzyme into the composition. The mix for bread is used to provide bread. Furthermore, α-amylase is preferable as the enzyme. The bread includes bread, roll bread, rusk bread, sweet dough, Danish pastry, buns or Japanese bun.