The problem with whole wheat is that as soon as you grind the whole grain kernels it begins to degrade and will develop a bitter taste. It also degrades nutritionally also. That’s why it’s difficult to get stuff you make with 100% whole wheat flour bought at the store to be wholesome tasting and/or they blend whole wheat bakery items with white pasty flour and/or they add sugar.
The alternative, is to grind your own whole wheat, throw it in the bread maker on dough setting, then shape it up in a bread pan or just a ball shape and bake it in the oven. Baking freshly ground wheat locks in its taste and nutrition although the shelf life is shorter because they aren’t preservatives being added.
Sounds a little intense, but once you get going doing this you will never go back and it really isn’t that much time involved. You can bake cookies and everything else and it will taste awesome and be good for you also. We use the Mockmill 200, cost $370, to grind our wheat.
The degradation problem is solved through sprouting the grains.