Until mid-20th Century, bakeries were much more a part of urban life. In the villages in the countryside the bread that people ate was corn bread, a dark bread, which was baked on a regular basis at home for own consumption. Some would make this broa every day for own use and to sell to the neighbours. The white bread, made with wheat, was considered a luxury and was only eaten by the rich. In the countryside, corn and rye was grown. That is why the bread was made with these grains.
