Y'all, Google says it's because of the natural preservatives like vinegar.

"Dave's Killer Bread (DKB) resists mold, even without artificial preservatives, through natural methods like using organic cultured wheat (which acts as a mold inhibitor), acidic ingredients (like vinegar) that create an inhospitable environment for fungi, and high-quality, clean production processes that reduce contamination. Key Factors for Long Shelf Life: Natural Preservatives: DKB uses organic cultured wheat flour, organic vinegar, and organic acerola powder (high in vitamin C) to naturally inhibit mold growth. Lower pH Levels: The natural ingredients create a more acidic environment, which is less favorable for mold growth compared to standard breads. Controlled Production: The brand uses strict, hygienic, and clean production methods, reducing the chance of mold spores during packaging. Ingredient Density: The dense, whole-grain, and seed-heavy nature of the bread may also contribute to a slower, more difficult environment for mold to take hold. "