A couple weeks ago I made a Porter Wheat. I realized that I should have used some of the runnings for the moisture so today I made an IPA Honey Wheat with 1cup (this just seems the right amount) of spent grain and 11oz runings added to a base recipe similar to the OP.

I stopped baking in my bread machine a couple months after I bought it because I hated the way it came out especially since it would always overproof wheat bread and it would fall.

I have since lost the paddle to the machine so I make it all by hand. It takes far less time than it did when I kneaded and proofed in the machine.