Soak the currants in 350 ml of water for between 20 minutes and 1 hour.
Mix the remaining water with the flours, salt and yeast by hand or using a stand mixer. Make sure you mix it enough to develop the gluten structure properly. Then add the soaked currants and mix again until the mixture is homogeneous.
Cover with a damp cloth and leave to rise in a warm place. It will take 1-2 hours for the dough to double in size, depending on the temperature and humidity.
Preheat the oven to 475°F (245°C). On a floured surface, place the dough and use your hand to shape it into a rectangle measuring 3-5 cm in thickness. Cut it into strips, each 2 cm wide and 8 cm long. Place them on a baking sheet covered with baking paper.
