You are not going to be able to just steep that grain. The rye, wheat and munich need to be mashed. Just plan on doing a mini-mash and you will get there. If you sub out wheat malt for the flaked wheat, you should have enough enzymes in the 2 lbs of base malt grain to also convert the crystal and carafa.
Substitute 5 lbs of Light Dry Malt Extract for the Pale 2-Row
For the remaining 3.18 lbs of grain, mash in 1 gallon of water at 154 degrees for at least 30 minutes. You can do this in a pot on your stove using a big grain bag. After the mash, drain off the liquid and then run an additional 2 gallons of 170 water through the grain bag to sparge. Do this as slow as you can do it, using a pyrex cup to ladle the water throught the grain. Or just take the grain bag and dunk it in and soak it in the sparge water, one gallon at a time. Collect all the runnungs, add the extract and proceede with the hop schedule.