Summer heat and humidity cause bread to mold quickly. Bread made without preservatives, such as homemade bread, and whole-wheat bread, which often contains more fat, mold more quickly than other varieties. Keep your bread fresh longer by wrapping and storing it properly. Make bread crumbs from any bread that can't be eaten in three or four days.
Keep bread in an airtight container. Mold spores live in oxygen. A plastic container with a tight-fitting lid works to keep oxygen away from your bread. Wrap homemade or crusty loafs of unsliced bread in wax paper, and then store them in a tightly closed plastic bag.
Refrigerate bread in an airtight container to add two or three days to its life. Bread stores in the freezer in an airtight container for up to six months. Freezing bread preserves it at its current level of freshness.
Cut any bread you can't use prior to molding into cubes. Bake the cubes in the oven at 350 degrees F until they are completely dry, and store them in an airtight container to make into homemade bread crumbs as needed. Removing the moisture from the bread keeps it from molding.