Talk about vacillation.
Make the grain bill whatever you will, but I concur with Denny and Keith's recommendations.
Consider a split batch approach, i.e., 5 gallons of wort splits into two 2.5 gallon batches for fermentation.
Batch 1: American Wheat Style
My preferences would be to use one of these:
WY1010--American Wheat Yeast or
WY1056--American Ale Yeast or
WY1272--American Ale II Yeast
Other Wyeast Strains to consider are:
2565 - Kölsch™
1007 - German Ale™
Consider dry hopping with a fruity C-hop for that 'hoppy' and 'fruity' effect.
Batch 2: German Dunkelweizen
Consider using one of these Wyeast Strains:
3056 - Bavarian Wheat Blend™
3333 - German Wheat™
3638 - Bavarian Wheat™
3068 - Weihenstephan Weizen™