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Exactly. Potassium bromate is an oxidant (like chloramine used to purify drinking water). And when baking its surrounded by reducing agents.

And its used in ppm levels.

Were not eating grams of it.

better err on the side of caution with this stuff. you can manage just fine without potassium bromate.

bread should just include water, flour, and yeast IMO. anything else is an abonimation.

You need salt too.

Extrapolate this to over 10 years. You're eating a lot more than gram of it.

And how much bromate (and nastier compounds) occurs naturally in vegetables we eat?

I'd be more worried about eating that many carbs.