So I’m thinking of mills and wheat. What is the bad surprise in store for me?
You have to make sure the wheat berries are absolutely free of small stones as they can ruin the blades of the mill.
And you have to grind it fine enough. I always set it for finest. It takes longer but makes better bread.
Have ear protection on hand. They can be loud.
Cleaning them is tedious, but it's the price you pay.
Homemade bread made with fresh milled flour is awesome. I like the hard white wheats the best. I would either get Golden Grain or Prairie God. It's not as heavy and dark as the red wheats.
Especially with the Corona grain mill, the effort required to produce bread for one day will take you about an hour of hard work, and the quality of the flour will not be anything close to what you buy in bags.
That means any loaf you make from it will be a very heavy, dense bread that most people in the US are unfamiliar with.
You should practice and experiment with the setup to at least become familiar with the effort involved and the product that you can make.
/johnny