Add softened yeast and beat briskly. Add bean flour and enough remaining barley flour to make dough that can be kneaded. Place on floured board and knead until smooth and elastic. Shape into two round loaves on greased cookie sheet and slash diagonally across tops. Let rise until double in bulk.
Oil tops lightly, if desired, for more crispness.
Bake at 350 F for 1 hour. Remove from pans onto wire rack and cool. This book was inspired by Phyllis' efforts to overcome her health problems and reflects her twenty years of experimental baking. Info or Order this book here.