Whole wheat berries are one of the least processed forms of wheat available. They’re the whole hulled wheat grain with the bran & germ included, providing additional nutrients and fiber. They can be cooked whole for hot breakfast cereals, grain salads, stuffing, and grain side-dishes as you would oat groats, emmer berries, spelt, etc. When cooked they’ll have a chewy texture and a nutty flavor.
You can also use a grain mill to grind wheat berries into fresh homemade flour.
Wheat has a different protein content, and thus a different gluten content, based on which of the two growing seasons it was grown & harvested in. Spring white wheat berries are lower protein, higher starch and are ground to produce lower gluten flours, like cake flour, for more delicate applications like pastries, crackers, cakes & flatbreads.
Hard winter red wheat berries are higher in protein and lower in starch, and thus produce strong, high gluten flours well suited to bread making.