Munch plain or sprinkle on salads and desserts. To make cream of wheat from scratch, toast wheat berries and then grind enough to yield 1 cup. Bring 3 cups water to a boil and add the grain. Return to boil, reduce heat, cover, and cook about 1 hour, stirring occasionally. Serve topped with honey, fruit, or nuts.
Whole grains contain more natural fats than their refined and stripped counterparts.
To deter rancidity, store in a cool, dry, dark place refrigerated would be ideal, if practical. If you can invest in a flour mill, do. Unbroken, dry whole grains can be stored much longer than ground flours. Grind as you go, if you can.