Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour 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?

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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.
As you've clarified that farina is self-raising flour, you can use it in quick breads (soda breads). You can probably find a recipe that uses just this flour with no other leavening agents.

The plain flour would need something to make it rise. This should either be yeast or the chemical leaveners in the other flour, however if you just mix the two you won't have enough for much rise. So either add baking powder for a quick bread, add yeast for a traditional bread, or use it to make flatbread.