Wheat grains (without husks) or any other cereal grains, can be eaten easily just by adding an appropriate amount of water (e.g. 4 times their weight) and boiling them, exactly like one would make cooked rice from rice grains.

Making flour and bread (initially unleavened, then leavened) has required considerably more work, not less work, but it has become the preferred way to eat wheat because it was considered much more tasty than boiled grains or porridge.

The varieties of wheat that were available before domestication had seeds from which it was difficult to remove the hulls, so milling them into coarse floor and boiling that into a porridge was actually easier than removing just the husks and boiling the whole grains.

Even in this case, when some kind of flour has been used since the beginning, instead of whole grains, the evolution from coarse floor and porridge to fine floor and bread has increased the amount of work required for eating wheat.