1. Measure 4 cups of raw/dry whole wheat kernels.
2. Pour the dry kernels into a large slow cooker. Add 10 cups of water and 1 tablespoon of salt.
4. Cover the slow cooker with its lid, set temperature on LOW heat and cook for 10 hours or HIGH heat for 5 hours.
5. Stir the finished 12 cups of cooked whole wheat berries and spoon into 4 Ziploc bags to be stored in the freezer for later use.