Slices of this chocolate bundt cake spent the better part of the past week in the car with me. Each piece, wrapped in parchment, tucked between the Ak-Mak crackers and a jar of almond butter. It is a fine travel cake. One that can handle a day or two in the car - blizzards, bumps in the road, hairpin turns, and all. Topped with not much more than a sweep of icing, it's unfussy, and ready to go straight from the pan. I make it with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on. And it was just the thing to unwrap on a picnic table underneath a grove of sky-scraping redwood trees.

This is a nice sandwich loaf that's got a higher percentage of white to whole wheat than I usually use, but it's a little lighter and fluffier than you'd expect, thanks to the potato flakes. It's also an easy loaf to make. Since gluten develops during the long overnight rest in the refrigerator, it requires just a little kneading. The overnight cold rest also helps develop flavor, so not only is it an easy loaf, it's also tasty.

I think this one would be particularly nice if it were brushed with an egg wash and sprinkled with sesame seeds. But then again, I like sesame seeds a lot, so I'll leave that up to you.

I like sugary, buttery, and salty baked treats as much as the next person, but I also believe that whole grains are better nutritionally than their refined counterparts.  I prefer to try to sneak as much nutrition in as I can while still making tasty things that I enjoy eating. With baked goods, this is easily done by substituting whole grain flours into recipes written for white flours, because too many of those written for whole grains were made with virtue rather than taste as the number one priority.  And if you can get really good, fresh, fine whole wheat flours, they can be substituted cup for cup or gram for gram for white flours without much fudging.