Oh, one other thing. I tempered the wheat first. 4% water, shaken around in a container to let the wheat get a bit wet and soak it in and no water remaining on the sides of the container.  Shook it now and then, 12 hours later I milled it.  The point was to soften the bran so the bran wouldn't "shatter" but would separate from the endosperm in large pieces, easier to filter out.  When I sieved it, the bran had very little endosperm stuck to it, so I'd say it was a success.  But it did jam my Komo mill so I had to grind it coursely and then the second time in my older hand-cranked County Living mill.