Dissolve the yeast and sugar in lukewarm water.

Sift all the flours, knead half with water and coffee and then add the salt.

Add the rest of the flour and continue kneading for about 20 minutes.

Put the dough in a bowl covered with cling film and allow it to double its volume at room temperature (about 3 hours).

Line a mould with baking paper and dust the base with corn starch to prevent the bread from sticking.

Remove the dough from the bowl, knead for a while, cut it into 3 parts and put it in the moulds.

Cover the moulds with cling film and allow them to double in size at room temperature for another 2 hours.

Bake and cook at 200°C (400°F) for about 20/25 minutes, putting a container full of water inside the oven.

Sprinkle the sliced bacon with brown sugar and toast it in the microwave or oven using the grill mode, for a minute/a minute and a half.

Cut the coffee-flavoured bread into slices and toast it. Arrange the bacon over it and complete with a sprinkling of brown sugar.