My grandmother used to tell me about the life of field workers in her (and her grandmother's) time, going from the 1950s backwards to the 19th century (in Portugal). This often included baking bread at home in a large batch which the men would take with them as they spent a week away from home, working in the fields.
This bread would become stale and hard, but it was always edible and wouldn't get moldy in those five days [unlike modern bread, which she complained about and which brought on the memories].
My grandmother further explained that making bread was a morose task. You would never do it daily (unless you were a baker, naturally), but about two or three times a week.
While researching (online) the diet of plain farmers in Canada in the 19th century, I expected to find a similar pattern of baking bread once or twice a week. Unfortunately, I have found no reference either to daily or weekly bread baking.
Does anyone have any references concerning how often bread was baked?