Rinse the wheat berries well and place them in a large saucepan.
2
Cover with plenty of water and bring to a boil.
3
Reduce the heat and simmer, uncovered, until the berries are tender but still hold their shape, about 40–60 minutes; add water if needed.
4
Drain thoroughly and spread the berries in a single layer on clean towels or rimmed baking sheets.
5
Pat dry, then dry in an oven set to its lowest temperature (ideally 170–200°F / 75–95°C), stirring occasionally, until completely hard and dry, about 2–4 hours.
6
Let cool fully.
7
In small batches, crack the dried berries in a grain mill on a coarse setting or pulse briefly in a sturdy blender or food processor.
8
Sift to separate fine flour and larger pieces; re-crack the larger pieces as desired.
9
Store the finished bulgur in an airtight container in a cool, dry place.