Aging the flour for two weeks would defeat the purpose of grinding your own wheat. By the time two weeks were over, your vitamin/minerals in the grain would be significantly less than fresh ground. I have a kitchenaid mixer with a grain mill attachment. It grinds the grain pretty finely, but there is still bran that is not ground as finely as the rest of the ingredients. I've never tried soaking the flour over night, and have had success with my bread, but now I'm curious. I might have to try that. You could soak it in water with some whey as a dough conditioner and to unlock more of the nutrients in the grain. I hope to try it soon.