Hopefully you carried on. The salt has the benefit of helping tighten the gluten, one of the reasons we add it when we do. But in earlier versions of the formula I used to add the salt in with the oatmeal and the bread turned out fine. In terms of a standard recommendation, it isn’t the prescribed order, but there are multiple ways to a terrific loaf of bread!
I just absentmindedly added the salt to the cooling oatmeal/oil/molasses. Should I make new oatmeal or carry on. I have plenty of time so I’m not in a panic. I don’t taste taste my loaves to know if salty oatmeal would be noticeable.