Similar to D. Malt? or should i continue to spit in my dough :) 

So maybe some more experienced bakers can help me out with this. I have a pumpernickel recipe that is heavy in molasses and sugar. If i wanted to coax more depth from the grain than I should do a long soak with amylase with the flour and water. Once the yeast is introduced its going to go to town on the molasses and sucrose right? so adding D. malt or amylase to the dough after its mixed wouldn't give the enzyme enough time to extract sugars from the starches? 

The recipe is 60/40 bread flour to rye. To me thats a decent amount of rye flour. I know rye flavor doesn't give up flavor easily, which is why I am considering doing some type of soak with amylase.