I would suggest just finding a recipe that already includes those ingredients.
Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.
Your liquid (milk) will need to be increased.
What dough conditioner are you using? There are many.
What is the end goal here?
You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.