You won't get the best crust, but you should be able to cook the bread through all the way enough to make it edible. Even better would be if you have a dutch oven or a big oven-proof metal pot (with a lid) to make an "oven within an oven" to concentrate the heat. Crank your oven up as high as it will go, put in the dutch oven (or pot), and let it preheat for about an hour. Then, working quickly, put your uncooked loaf into the pot, cover with the lid, and stick the whole thing in the oven. Of course, cooking time depends on the size of the loaf, but try starting with 20 minutes covered, then 10 minutes uncovered (to brown the crust.) Good luck!
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