Dissolve the yeast and sugar in lukewarm water.
Sift the two types of flour.
Knead half the flour mix with the water and coffee and add salt to the dough.
Then add the rest of the flour and continue kneading for about 20 minutes.
Place the dough in a bowl, cover with clingfilm and let it rise at room temperature until it doubles in volume (about 3 hours).
Line a loaf pan with parchment paper and sprinkle cornmeal on the bottom so the bread won’t stick.
Take the dough from the bowl, knead it for a bit, cut into 3 pieces and place them in the loaf pans.
Cover the loaf pans with clingfilm and let the dough rise at room temperature for another 2 hours, until it doubles in size.
Once the dough has risen, place it in the oven alongside a container full of water and bake at 200°C (390°F) for about 20-25 minutes.
Sprinkle cane sugar over the bacon slices and grill them in the microwave or conventional oven using the grill mode for 1-1.5 minutes.
Cut the coffee bread into slices and toast them. Then place the chopped candied bacon on top and sprinkle some cane sugar over it all.