That's a messier grain bill than I would use, but that doesn't necessarily make it bad. My club has its own Flanders recipe pulled from Brewing Classic Styles, available here (also from Jamil with Palmer). That's still too messy for me, so I stick to around 4 ingredients for my own batches.
Two yeasts is normal. The ale is used for a quick primary conversion, then the second yeast is for conditioning and souring to replicate what would traditionally happen in a barrel. Souring is key for Flanders to offset the sweet wheat, cara and high kiln malts with low hop IBU. It's also a majority of the end flavor. My last personal batch was heavy on corn, and after primary I didn't like it at all. But after pitching brett and barrel aging a few more months it made a nice balance.