At the beginning of my recipes using whole wheat flour (well,... not the REALLY far back beginning as in the 'planting/growing' beginning), I see this...
After a thorough dusting (pouring the wheat back 'n forth from one container to another outside in a strong wind), I put it in the wheat grinder which I've had since the mid-80's. I don't know if everyone's machine lasts THIS long, but............. I LIKE!!!!
Below: The freshly ground wheat ends up looking like this... it's ready to use for baking. (I promptly refrigerate any left-over flour.)
Where did I get the wheat from? A number of years ago, my hubby drove to Peshtigo and bought a few 100# burlap sacks of hard Winter wheat from a farmer-- it was amazingly clean!!!!!!! I think it's also amazing that if stored in ideal conditions, wheat stays g-o-o-d for a long while (in its whole/unground state, that is).
One source for ordering whole wheat is here: www.beprepared.com