OH, and there's more. (Bonus material
)
You *can* make quick breads, muffins, etc. from the hard red wheat to get a really nice, hearty texture. Some people like it better. You can mix soft wheat and hard wheat in breads. You can sift the flour after grinding to remove some of the bran for an even softer product (although I don't think that's a good thing to do, nutritionally).
More information you may not even be interested in. . ...
Many plant enzymes (and sugars) are there for the plants' benefit. . . . for growing and maturing (one of the reasons these enzymes die or cause rot so quickly after plants are harvested). These are not the same enzymes we would use for digestion (although they can be of benefit). The biggest benefit of home-milling the wheat and the resultant baked bread would be the fiber (both quality and quantity), and the retained essential oils and other nutritional vitamin components.