How do I salvage this bread dough?
You can make some sort of bread by adding plenty of the highest protein wheat flour you have. You'll have to judge the hydration when you knead. I'd aim for proportions like a yeast-risen cornbread (or failing that a basic enriched dough) , and make it into rolls, then eat them warm (or reheated). Rising will also be a matter of guesswork/judgment. I find warm bread to be more forgiving when it comes to doneness - a little doughy matters less than when cold. This is even more true if you serve it with soup/chilli/stew for dipping.