Dissolve the yeast and sugar in lukewarm water.
Sift all the flours.
Knead half the flour with 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 cellophane and let it double in volume at room temperature (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 for a bit, cut into 3 pieces and place them into the loaf pans.
Cover the loaf pans with cellophane and let the dough double at room temperature for another 2 hours.
Once doubled in volume, place in the oven and bake at 200°C (390°F) for about 20-25 minutes, placing a container full of water in the oven.
Sprinkle cane sugar over the slices of bacon 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 of them and sprinkle some cane sugar.