The bread was beautiful!
It didn't rise most likely due to two reasons : 65% hydration and 50% content of a wholemeal rye flour which isn't easy to raise. I've read in a book once that there should be some sourdough involved if they're is more than 30% rye flour, but I'm not sure how true this is as the book itself was rather poor quality. But still, adding a bit of prefermented rye dough in place of some rye flour could give some change, for instance Detmold method uses 80% or so sourdough in the final dough.

Oh, and the measuring doesn't matter that much most of the time, so don't worry :)