Is there a modern recipe for using unripened grain heads, like wheat or barley??
My Grandmother and mother used to include the unripened grain heads in
a recipe with their normal sour dough and bake bread, muffins biscuits
and so on. I have found nothing on google using discriptive words as:
unripened, green, not mature, not dry, grain, barley.

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Request for Question Clarification by jbf777-ga on 19 Mar 2004 19:17 PST

Would the unripened grain soup on this page be sufficient?

http://www.tina-dirk.de/engl.vegi2.html

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Clarification of Question by haze75-ga on 19 Mar 2004 21:45 PST

No 
I want to address the grain in the field prior to harvest.  Wheat, for
example, planted in the spring will have a full head of grain develope
days before the stalk starts to dry up from the bottom and the wheat
becomes ready for the combine.  The greem head, of course,contains
more food value than the milled floor obtained from the dry wheat. 
Doesn't require a floor mill and lot of machinery to use the green
head.  It is already moist and soft.  I am looking for the recipe that
blends the green heads into the normal sour dough.  Didn't have a
blender in Grandma days.  Now I think it would be a snap.