Cook barley according to cooking guidelines.
In a bowl mix yeast and water. Add the oats. Let sit for 10 minutes. Add the oil and molasses. Add flour than salt. Add cooked barley. Mix for 5 minutes with dough hook on low speed or knead by hand until dough is an elastic consistency, about 500-700 kneads. Let rise. Form into rolls or loaves.
Bake at 350° for 25 minutes for rolls or 35-40 minutes for loaves.
From the Kitchen of Pastry Chef Kate Riche at Jared Coffin House in Nantucket Island, Massachusetts