Well I haven’t had to yet because as I wrote above the sheep ate the crop I made this year when it was coming ripe!
I have read and watched the process. I would just do it how it has been done traditionally for thousands of years. Not sure why you are making out it is so hard. The wheats is cut with scythes or sickles and left to stand in the field in ‘stooks’ and then hung up upside down in said grain stores to air and dry from what I understand.
Then threshed and left to dry longer in containers also can be fanned to put more air through.
There are hundreds of videos on the process, doing it on a small scale, if you just look.