Roasted Garlic and Herb Bread

Position rack in middle of oven; preheat to 375 degrees F. Line a 9- by 5-inch (or similar-size) loaf pan with parchment paper; generously coat the paper and sides of the pan with cooking spray.

Peel roasted garlic cloves, keeping them whole.

Whisk whole-wheat flour, all-purpose flour, 2 tablespoons fresh herbs (or 2 teaspoons dried), baking powder, baking soda, salt, and pepper in a large bowl. Whisk eggs, milk, and oil in a medium bowl. Add the wet ingredients to the dry ingredients and gently stir together until almost combined. Add the garlic cloves and gently fold into the batter until evenly combined; do not overmix. Scrape the batter into the prepared pan and smooth the top; sprinkle with the remaining 1 teaspoon fresh herbs (or 1/2 teaspoon dried).

Bake the bread until lightly browned on top and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around and under the loaf to loosen it and turn out onto the rack. Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

Exchanges: 1 1/2 starch, 1 1/2 fat Carbohydrate Servings: 1.