Why does rye bread expire slower than white?!

Why does rye bread expire slower than white?

I notice when we buy white and rye bread, the white bread has gone moldy before we can get even 1/4 into the package and the rye bread seems to stay... forever.

I just made myself a sandwich with rye and went "holy crap how long have we had this stuff?" thinking I might have been eatng bad bread... Well the Sell-by date says tomorrow and I can't see any sign of mold.

So why does white bread seem to expire fast and rye bread takes forever?

I think because the ingredients in white bread are too processed and there is too much preservatives. Rye bread and pumpernickel are made from whole "raw" flours and ingredients.

I love rye bread with lots of seeds in it and I love the marbelled pumpernickel too