There are special sieves you can get that sift the bran out of your home-ground flour. They don’t get all of it, but they do get a lot!
Also, you can remove the bran before grinding by using a grain polisher. I’ve only seen electric models, but the mechanics are simple enough I think a pedal-powered one could be built if necessary. These are also good for making pearled barley or white rice, for when you want that particular texture.
The bran can be used separately so the nutrients don’t get wasted. Use it like a nut flour, keeping in mind that it will make baked goods heavier. Or you could mix it into something with a strong flavor, such as chili.
I’m going to save your post, that’s a lot of great ideas. I didn’t know we could polish wheat berries. Or sift out the bran.
Do you want to do the thread? You are a wealth of information!
And I hear you on the jam! And the red wheat. At first that’s all I bought and then I learned about white wheat and switched. But I have a lot to use up.