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Why did you start from a cold oven, out of curiosity? Wholemeal will never be as light as a white bread anyway - there's more fibre and bran in the mixture for the gluten to support, which results in a denser crumb.
Nef-
Yeah this is my experience, I'm still striving to active a nice open crumb with wholemeal at some point.
I'd read about cold oven start on some forums. Was interested to try it as it would save some time and money in the long run. The fact that the 2nd one had a similar spring (or lack of) makes me thing it wasn't that detrimental either. Will have to experiment further.
Polygon
First loaf in the new place turned out a little flat, tried starting from a cold oven, though I'm not sure that was the reason as the 2nd one did too.
It has great flavour though. I might have got a bit carried away with my new stand mixer and over worked the dough.