In 1917, no, most likely not. At that point food preservation techniques and the use of electric power aboard ships meant that most bread was fresh baked daily or would be at most a day or two old -- if you ever visit the USS Texas, launched in 1914, you can see the bakery ovens on the main deck, behind the galley. It's preserved as a museum ship near Houston.

Now, 200 years ago -- in the time period I'm familiar with -- bread would be baked into extremely hard loaves, called hardtack, that would be weevil-infested by the time a ship was a few days out of port. The sailors would certainly tap bread to get the bugs out, or sometimes just pound it up and make it into pudding.