Why does whole grain bread mold faster than white bread?

This is not necessarily true. The rate at which bread molds is influenced by various factors, including the type of flour used, the moisture content of the bread, the storage conditions, and the presence of mold spores in the environment. While whole grain flour may contain more nutrients and fiber compared to refined white flour, it is not inherently more susceptible to mold growth. In fact, some studies suggest that whole grain bread can have a longer shelf life due to the presence of natural antioxidants and antimicrobial compounds.