Bread – the name of this Ukrainian bread

You said that the dough rose but then didn't proof.

Lightly textured whole wheat bread is difficult for two reasons-
1- There isn't as much gluten.
2- The gluten that is there tends to get cut up by sharp wheat fragments.

The result is, as with all poor gluten development, that the loaves have trouble maintaining their structure, don't rise as well, and the result is the dense, tough, or doughy bread that most people think of with horror when they think of whole wheat.

There are a couple ways to deal with this problem-
1- Use very very finely ground wheat flour. If you can feel gritty shards then it will have trouble rising.
2- Add vital wheat gluten. This may be seen as cheating and is similar to the transitional recipes that you said you had success with. Many whole wheat recipes call for extra gluten.

If you don't add more gluten in some form you can make a successful boule but don't expect it to be as light and open as one made with white flour.
What you might lose in delicateness you will more than make up for in flavor and nutrition.

There are some previous questions with good answers like this one, or this that go into much more detail than I'm about to.

You said your bread didn't rise with the first rise, if you don't have a first rise you can't go onto the next step. If your yeast was old, or the temperature was cold in your kitchen or you used cold water in the dough, or the yeast came in contact with salt then its action could have been slowed down drastically and it would take much longer to get a rise. I've had a first rise take up to 4 hours in the past because of these factors. The times given in recipes are just guidelines, you have to be result-driven. Active dry yeast also takes longer than quick yeast to activate. When using active dry instead of quick yeast you would get better results by mixing it with the water before mixing in. I'd recommend using quick yeast as it's milled into smaller grains and you can mix it directly into the flour.

Of course your yeast may have simply been dead, or killed by salt or heat. Get some good fresh yeast and store it in the fridge to keep it fresh long-term.

Also, using all whole wheat flour isn't going to produce anything like a baguette. Whole wheat flour is very heavy compared to white flour and will take longer to rise. A half and half mix would work better. I'd recommend sticking to the recipe first, then gradually modifying it over time until you get your desired result.