Cover and let stand an hour. Add currants when machine signals or near end of cycle. At end of cycle, gently deflate dough. Using a dough cutter or sharp knife, cut into squared off portions of about five inches by two inches. Place on a parchment lined baking sheet.
Dust tops with rye flour.
Cover and let rise about 30 minutes. F. Bake 18-25 minutes until nicely browned. Makes 8-10 generous rolls. Great warm or room temperature, or reheated and offered with honeyed butter.