For years I’ve read so-called “pundits” who rant against people who don’t like preservatives. These “pundits” explain “Hey, do you want your bread to mold in 2 days?”
Last year we got a bread machine. The stuff we make lasts a long time. The nature of the flours, etc. doesn’t seem to matter. Our “Honey-Wheat Bread” has a lot of moisture and sugars. Never had to throw any out due to molding, it all gets eaten even if it takes a while.
There is a simple possible explanation for home-made vs. factory-made bread “shelf life”. The factory is full of bread mold spores. But that doesn’t address points such as those made by the OP. There’s got to be something else going on. Why do the more common breads mold so fast, even with preservatives, and others don’t.