Mill the wheat berries, set aside.

In the bowl of a stand mixer, add the water and honey. Briefly whisk to combine. Add the flour to the bowl, with the dough hook, mix until no dry flour remains. Let mixture sit for 30 minutes.

After 30 minutes, add the yeast and salt to the flour mixture, knead on speed #2 (if you're using a Kitchenaid stand mixer) for 11-12 minutes, until the dough passes the windowpane test. While it's kneading, add a little bit of oil to a clear, straight sided proofing vessel. Move the kneaded dough to the oiled proofing vessel and let rise until the dough has doubled in size, which usually takes 45 minutes to 1 hour. While the dough rises, line a large metal baking sheet with parchment paper, set aside.

Lightly punch the dough down and transfer to a clean surface, you can use a little flour if you're concerned about it sticking. Divide the dough into two equal pieces (or three depending on how big you want the loaves to be) and roll out into a rectangle, approximately 10 x 14 inches. Roll into a log from the short end, pinch to seal the seam and gently pinch and tuck the ends under. Carefully transfer loaves to the prepared baking sheet. Cut three slits in the top of each french bread loaf. Cover gently with a towel and let rise another 30 minutes, until puffy. After 30 minutes, preheat the oven to 400 degrees.

Bake for 18-20 minutes, until golden brown and the internal temperature is at least 190 degrees. Transfer to a cooling rack to cool completely.