Bread-Bakers v103.n038.10

I've never made the recipe from the Tassajara book, but I have made a 
Tibetan Barley Bread from "Flatbreads and Flavors" which does include 
yeast:  it's about 50:50 wheat and barley, but you toast the barley 
first.  Even with yeast it is a very heavy bread, but it is as tasty as it 
is heavy, and makes great toast.

Diane Brown in St. Louis