Yes and no.
Once baked the gluten, starches and really most of the things in the bread change irreversably.
If you were to make bread, dry it, grind it down to a flour, and try to use that to make the exact same bread it will not work, at best you will get a very dense clump, at worst it will just crumble back to dust.
But, ask the jewish people about passover and you will find out that cooked bread grinded back into flour can be used in many dishes (Matza flour) Some of which are a different kind of bread, but they do need a new binder since the gluten is denatured, so usually they use eggs.
For example matza balls can be considered a type of twice cooked bread, once in the oven, then grounded to flour, and then cooked again in water.
If the bread is just stale you can restore it by wetting it and heating in an oven or microwave.
Partially restore it. At best, you put about 60% of the water into the starch crystals that the bread had when it was fresh. It’s a massive improvement, but it’s not hard to tell which is which in a side-by-side comparison.
