The more oil bread has in it, the better it will freeze, and the longer it will keep frozen. I always put about 2 tb oil in each 2 lb loaf of rye bread I make, and those freeze well for a few months. Breads made with just flour, water, salt, and yeast stale faster at room temp, and stale quickly in the freezer - I try not to keep them more than 3 to 4 weeks in the freezer.