Abstract: The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.