Which wheat berries to use?

For a multitude of reasons, I stopped baking bread for a couple of years but was able to pick it back up again. In my list of saved recipes, I have what I believe is "Wheat and Whole Berry" loaf from Dan Leader's "Bread Alone" though, the way I typed it, it almost looks like a recipe I saved from "The Bread Bible". 

One detail I left out was, what kind of wheat berry is used? A hard, red one or the softer version (the name which escapes me now)?

The recipe says to pour hot water over the berries and let stand for 8 hour or overnight. Unfortunately, my library no longer has this book in circulation so I can't go there to look up this information.

Some help please?