A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was:
high gluten flour, rye flour, water, yeast, salt
The bread was also covered in caraway seeds.
The best before date (or possibly expiry date -- it was not clear to me which) was a week after the date I bought the bread. I am unsure if the bread was released on the same day, since I generally do my grocery shopping on Fridays anyway, but I'm inclined to suspect that it was indeed put on the shelf on the same day I bought it, since I have only ever seen kosher bread sold around the weekends at my supermarket, presumably put there in time for Shabbat.
In any case, I was suspicious of the week-later best before date, since the ingredients listed no obvious preservatives (beyond salt) and the packaging claimed that the bread had no preservatives.
Is this normal "behaviour" for rye bread? Or is this reliant on cooler North American climates and possibly the inclusion of salt? (But I would assume that the salt was merely there to restrict the amount of rising in the dough.) Or perhaps I can assume the label on my bag of bread was wrong?