Does it really, Kokopuffs? It's not something I ever paid much attention to. I imagine if there is a difference, though, it's just a matter of seconds??
I have a bagels setting on my toaster, which automatically effects the strength and direction of the heat, so that wouldn't count in making a comparison. One of these days I'll have to put a slice each of white and wheat in mine to see if there's a difference.
However, assuming your point is valid (and I have no reason to believe otherwise), we aren't comparing various finished breads. The expressed problem is that no bread browns in that particular oven. And the OP is using standard bread flour each time. Being as all other things are effectively equal, there are only three ways to increase the crust color: 1. Brush on a coating (milk, egg wash, oil, etc.); 2. increase the heat; or, 3. increase the length of baking time.
Numbers 1 and 3 can have other effects on the finished product, beyond merely darkening the surface. And, from what I gather, proven recipes are being used each time. If that's true, the breads should brown with no problem. Which is why my best guess is that the oven temperature is not what the OP thinks it is.
Choice of flour can certainly affect the finished product. For instance, we wouldn't want to use bread flour for making biscuits. And all-purpose usually is a better choice for pate choux. But those have other effects. The final products should still have a browned surface. For instance, using bread flour to make biscuits would result in a beautiful, golden-brown hockey puck.