dough:

200ml milk
50 g butter
(don't use 1:1 gluten free flour - it cant hold the content and breaks open)
250g spelt flour
250g harina fuerza de trigo

50g sugar
1 tsp salt
2 tsp dry yeast (one little paper package)
2 eggs

filling:

500g Land O'Frost Premium Old Fashioned Cooked Ham, Lean
bacon
Olives
Raisins
1 egg to put on the bread

melt 50 g butter
add 200ml cold milk and heat again a bit

in stand mixer

500 g flour
50g sugar
1 tsp salt
2 tsp dry yeast (one little paper package)

whisk dry ingredients together

add
2 eggs
milk/butter mix (warm)

mix with spatula till humidity roughly absorbed

put on bread hook and mix at speed 5 for 8 minutes

put a bit of flower into the stand mixer bowl and cote the dough into a ball

put 1 hour in oven, covered with plastic, temp about 40 C

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extend dough rolling mat (don't use parchment paper on top of it)

put some spelt flour

divide dough into 2 parts

roll into square

cover with
cooked ham
bacon
olives (only two rows)
raisins

roll, seal edges with water

cover with plastic and let rise for 1 hour (bread proofing)

MAKE HOLES WITH FORK (deep!!!!)
beat one egg, brush on the bread
bake for 35 minutes (convection) at 350F / 175C