What is the key to a shiny crumb in bread?
I don't know the theory behind it, but I have some guesses because I sometimes get it and sometimes don't. I usually get this effect with very developed gluten. And by that I don't just mean a large amount of gluten, it is entirely possible with non-bread flour. I suspect well hydrated starch may be part of it too. So, try recipes with longer rising times, for example a no-knead recipe. 

I am not saying that no-knead is the only way, but so far, it is the method which has been most consistent in creating it for me. So, it is worth getting it to work that way, before you start experimenting with others. Also, I can't remember if I have had it with darker flours, but I agree with the comments, white flour is most likely to behave well, and should be your starting point.