The rye one stays fresh for about five days, sometimes more, but usually we eat it before that.
It is a very high hydration - 400 g flour and 400g water, so it is very moist, and the wholemeal rye flour absorbs and keeps a lot of it, so it's very soft and moist. Also the rolled oats helps with it. See the recipe: https://breadcentric.com/2016/11/23/simple-rye-bread-prosty-chleb-zytni/