Sprouted Wheat Berries

A whole grain like wheat berry is made of 3 main parts: The Bran, the Germ, and the Endosperm. The bran contains most of the vitamins, minerals, and fiber. The germ, contains most of the protein, and all of the fat, the Endosperm is mostly starch and some protein.
Most of the nutritional content is contained in the germ and the bran. Alot of processed flour has removed the bran and the germ to increase shelf life. This means that most store-bought flour is just made out of the Endosperm. I got this info in The Joy of Cooking, under 'Grains'.

This is what one website said about the benefits of eating sprouted grains:
Sprouted grain breads are significantly higher in protein, vitamins and enzymes, and the complex starches are converted into natural sugars. They are also low GI, so they are digested more slowly by the body, keeping the blood sugar levels stable for longer, making people feel more satisfied. This leads to snacking less. It is interesting to note that the more highly processed a food is, the higher GI it is. A loaf of white bread is significantly higher GI than a loaf of sprouted grain bread.

The site is: http://www.naturaltherapypages.com.au/article/Benefits_Sprouted_Grains

Sprouting Wheat Berries:
Fill a stocking with about 2 cups of seed.
Soak it really well, and hang it up over the sink to drain.
Rinse the seed 3 times a day for 2-3 days, until the seeds sprout little tails.
When the tails are about 1/4" long, dump them on a pan to dry out.

When they're wet, you can eat them as is on salad, etc. I dried mine thoroughly, and ground it up in my vitamix using their special grain-grinding container. I ended up with about 3 cups of flour that I used for my beer bread.