Converting kneading times from machine kneading to hand kneading
If I were to convert a machine kneading time to hand kneading time, I'd take the time and at least double it, perhaps between double and triple, depending on how strong/vigorous you are.

The odds of over-kneading by hand are pretty low, as compared to by machine.

I would guess that the flour substitutions or the coldness were more of an issue than the kneading.  I've not heard of this book or either of the flours mentioned, but I do know that mileage can vary a LOT with wholegrain flours, and even basic white flours depending on where you live, due to changes in protein contents for regional differences.