Dan Lepard's wholemeal bread

I should say, this is the best wholemeal bread I have ever made and tasted, too good.
Thanks, Dan!

    Recipe: Dan Lepard (The Guardian)
   Ingredient
   400g strong wholemeal flour
   50g strong white flour
   2 tsp easy blend yeast
   Half a 500mg vitamin tablet, crushed
   2 tsp salt
   3 tsp brown sugar
   400ml warm water
   50g melted butter

   Lots of Oat bran as toppings

     Method

     1.  Flour, yeast, vitamin powder, salt and sugar goes into a bowl and mix well.   Add in 300ml water and stir well.  Pour in butter and mix into a soft sticky dough (add a little more water if you need to).
Cover and leave for 10 minutes.

    2.  Oiled hand and working area, knead dough for 10 seconds and return to bowl, cover for 10 minutes.  Repeat twice more at intervals of 10 minutes.  Leave dough for 15 minutes rest.

   3.  Flatten dough and roll in up tightly, seal seams up, lay in a greased pan.  Cover, leave to rest in warm area until it has doubled in height ( at least 1 and 1/2 hours).

   4.  Pre-heat oven to 220C. Bake the bread for 20 minutes, turn temperature down to 200C, cook for further 15-20 minutes until the crust is a deep brown and sounds hollow when tapped.  Let it cool on rack.