I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by combining both of them.
Usually farina is used on making cakes, cookies etc etc and while is used, instead of general-puproce flour, yeast in not used because it has the tedency to expand by itself.
So in my case that I want to cook them, by combining them to both to my bread mixture, should I avoid using yeast or baking powder?
By farina I mean a self-expanding flour used in cakes. Because of misunderstadning that "farina" word brings here is an image of it as sold in Greece and seen in Greek Supermarkets.