I'm assuming you didn't take any gravity readings? It's easier if you do that - then you'll know for sure how far along the fermentation is.
So if I were you (and didn't take any gravity readings), I'd split the difference. Plan on going more than your 7 days but keep an eye on your lees. A lot of your yeast will be down there and you would benefit by stiring that up during active fermentation. It gets the yeast back into solution and also help release CO2 (and aerate - early in the ferment only). After about 3 to 4 weeks, I would consider racking to secondary if those lees are substantial and compact (at least more compact than originally - lees from bread yeast, I hear, are pretty fluffy).
If the yeast is still actively fermenting when you rack, then fermentation will continue in the secondary and more lees will form. Rack until there's no more lees, cold crash and/or wait until it clears, then bottle.
I've no experience with bread yeast so I can't advise how long the mead can be left on the original yeast cake without introducing an undesireable taste (if any are produced at all). It's an educated guess based on my limited experience, but something I would consider "safe", that I would feel fairly confident in producing a successful brew.