You will have to mini mash if you want to add wheat, if you aren't using wheat extract.
So you will need to include 2 row to convert the wheat, and will need to be able to mash it, not steep it. I don't mini mash, I do all grain so I'm not familiar with what amounts you need, but I would get like 2-3 pounds of 2 row, and then you can add your wheat. You'll need more than a pound I think. It will all need to be crushed, you'll need to be able to hold the temp at 149 or so for 60 minutes, and then drain the runnings, sparge it, and then go from there.
Also, if you use 1056, you will NOT have anything close to a saison.
If you are wanting to add brett, you will need to have other fermentables like oats, barley, wheat, something in there for the brett to eat on after your main strain, 3724/3711 finish the main fermentation. Brett will take a WHILE to come through, so if you brew with brett, don't expect it to just "happen" and give you the brett flavors and notes. Will be a couple months, where just plain ol 3711 will be done in 2-3 weeks.
Your best bet, since this is obviously your first saison, is to buy Pilsen extract, and supplement it with some wheat extract. Hop it to 20-30 IBU's, and be done with it.
Use 3711. The Dupont strain will have a tendency to stall out if not kept really warm, and it takes a bit of time to ferment out all the way.
If you are hell bent on adding Brett, then I'd suggest being open to waiting a very long time to drink this beer, as it will not happen over night. I'd suggest making a starter of the brett, as well.