Best use for a small amount of home grown wheat?

Hi

New to the forum but not new to baking, I've not bought a loaf in 16 years.

I had a load of wheat come up from spilled bird food I put out last winter, it's been harvested and bundled to dry for about a month. I'd guess there's about 600g in total.

I'm wonder how best to use it - obviously I've no idea what kind of wheat I have, the protein content etc but I do have the patience to thresh it and grind in a stone motar and pestle.

Question is, is there much point? Is it likely to produce a decent  bread mixed in with some strong flour or and I better off using either as a cracked wheat topping for a loaf or just cooking it as a grain and eating in a salad?