Use of diastatic malt powder with whole wheat flour

Good morning!  I am very new to this website, and am hoping that I am appropriately posting this question.  I recently use diastatic malt powder when making making my breads.  However, when baking whole wheat bread, I find that it changes the overall taste of the loaf...and not for the better.  My favorite wheat bread recipe is one posted on the King Arthur website and is a bread machine recipe requiring 14 ounces of flour by weight.  I use a Zo bread machine, and mix my flour  7 ounces white whole wheat...and 7 ounces whole wheat.  Neither flour has added diastatic malt powder.  I only use King Arthur flour.  Any suggestions?  Has anyone else had this experience? I am only using 1/2 teaspoon of diastatic malt powder....